PW's Braised Short Ribs

4 beef short ribs
6-8 slices bacon or Pancetta, roughly chopped
2 cups carrots
1 small onion
1/2 cup all purpose flour
Salt & Pepper
12 oz. red wine
4 cups beef broth
1 sprig of each, fresh Rosemary and Thyme

 Cook the bacon until all the fat has been rendered

In the meantime, dice the carrots and the onions

Sprinkle salt and pepper on the short ribs.

Dredge the short ribs in flour.  Check on the bacon, if all the fat has been rendered, remove from the pot and set aside.  Do not discard the fat drippings.

Add the short ribs to the bacon grease and brown on all sides (about 45 seconds on each side).

This is what they look like when they've been browned.  Remove from pot and set aside.

Add the onions and the carrots to the bacon grease.  Saute' until vegetables are softened.

Two pair of extra eyes were on me the whole time I was cooking this.

Add the red wine to the vegetables

Add the broth.  Preheat the oven to 350F degrees.

Gently add the short ribs to the pot

Fresh Thyme from my herb garden

Fresh Rosemary as well

Add the fresh herbs to the pot

Finally, add the bacon bits

Cover the pot and place in preheated oven for 2 1/2 hours.

Remove from oven and set aside for 20 minutes then scoop up any fat that has hardened.

Enjoy with your favorite sides

Hubby was very happy with this dish.  The meat fell off the bone and was so tender.  The carrots were so savory, I had a few even though I'm not crazy about cooked carrots.  I love putting a meal together that I can put in the oven and not having to worry about it for a couple of hours.  This has got to be my favorite way to cook meat.  Low and slow and oh so savory and delicious.  Try it, it's really simple to do.

Until next time,