Ingredients

The following ingredients have 6 Servings
  • 6 slices bacon
  • 5 pounds beef short rib
  • 2 tablespoons kosher salt
  • 2 teaspoons freshly cracked black pepper
  • 2 medium yellow onions (chopped)
  • 3 medium carrots (chopped)
  • 6 garlic cloves (minced)
  • 2 tablespoons tomato paste
  • 2 cups red wine
  • 4 cups beef broth
  • 2 thyme sprigs
  • 2 rosemary sprig
  • ¼ cup finely chopped fresh parsley

Instruction

  • Let the short ribs come to room temperature. Pat the short ribs dry with a paper towel, then season all sides with the salt and pepper. Set aside.
  • Slice the bacon into 1-inch (2.5cm) pieces. Heat a large pot on medium-low heat and add the bacon. Cook, stirring frequently, until the bacon is crispy. Remove the bacon with a slotted spoon to a bowl, and leave the grease in the pot.
  • Increase the heat to medium-high, then add the short ribs and cook each side for 1 to 2 minutes, until browned all over. Transfer the short ribs to a plate and set aside.
  • Add the onions and carrots to the pot and cook in the remaining bacon grease for 3 to 4 minutes or until the vegetables become softened.
  • Add the garlic and tomato paste and stir together for another minute.
  • Add the red wine and simmer for 5 minutes, to reduce the wine by about half.
  • Place the ribs back in the pot. Add the beef broth, crispy bacon, and herbs. Cover, reduce the heat to low and cook for 2 to 2 ½ hours, until the meat is very tender and falling apart. If it's not falling apart, cook them a bit longer.
  • Remove the pot from the heat, use tongs to remove the sprigs of herbs, and skim off any fat that has accumulated on the surface.
  • Enjoy the short ribs over a plate of mashed potatoes (more serving ideas listed above) with a spoonful of sauce. Garnish with fresh parsley.