Ingredients

The following ingredients have 4 Servings
  • 5 large beef short ribs
  • 5 slices bacon
  • 1/2 medium onion (chopped)
  • 1 medium leek (sliced into rings)
  • 1 teaspoon garlic (minced)
  • 2 tablespoons red cooking wine
  • 4 cups beef broth
  • 2-4 sprigs fresh thyme
  • 2-4 sprigs fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper (omit for AIP)

Instruction

  • Cook the bacon until crispy in a large deep sided cast iron skillet, dutch oven, or Instant Pot on sauté setting. Remove the cooked bacon from the pan and set aside.
  • Pour off most of the bacon grease leaving a tablespoon inside.
  • Coat all sides of the short ribs with a generous amount of salt and pepper. Add the short ribs to the bacon grease, searing on all sides for about 30 seconds each. Remove the short ribs and set aside.
  • Add the leeks and onions, and cook down until they begin to soften. Mix in the minced garlic, and sauté for 30 seconds longer. Pour in the red cooking wine, and scrape the bottom of the pan to deglaze.