Ingredients
The following ingredients have 4 Servings
- 8 beef short ribs
- Salt & pepper
- 1/4 cup all-purpose flour (or gluten-free flour)
- 6 pcs bacon, (chopped)
- 2 Tablespoons olive oil, (add as needed)
- 1 onion, (chopped)
- 4 carrots, (chopped)
- 2 shallots, (minced)
- 2 cups red wine
- 2 cups beef broth (or enough to almost cover ribs)
- 2 sprigs thyme
- 2 sprigs rosemary
Instruction
- Preheat oven to 350 degrees.
- Prepare short ribs by seasoning with salt & pepper on both sides. Immediately dredge in flour.
- In a 6-quart dutch oven, cook bacon over medium heat until crisp. Remove pieces of bacon, leaving fat in pan.
- Add the olive oil to the bacon grease in pan and increase heat to high. Place ribs carefully in pan and brown on all sides. It should take about 1 minute per side. Remove ribs from pan.
- Lower heat to medium and add onion, carrots and shallots. Saute for 2-3 minutes.
- Stir in wine and bring to boil. Boil for at least 2 minutes before adding remaining ingredients.
- Taste & adjust seasoning, adding more salt & pepper as needed.
- Return ribs to pan. Add additional beef broth or wine to almost cover ribs. Cover and place in oven.
- Bake in 350 oven for 2 hours. Reduce heat to 325 and continue to cook for 30-45 minutes longer. Remove from oven.
- Let rest 20 minutes with lid on prior to serving.
- Place 2 ribs on top of Smoked Gouda Polenta (or your favorite cheesy polenta) then drizzle with sauce.
