Suggested
Piece: 4.5 Qt. Mini Braiser -or- 5 Qt. Roaster
Ingredients
8 whole beef short ribs
Salt and Pepper to taste
1/4 c. flour
6 pieces thin sliced bacon, diced
1 onion (#2 cone)
3 carrots (#2 cone)
2 shallots, diced
2 c. white or red wine (preferably dry)
2 c. beef broth
2 sprigs thyme
2 sprigs rosemary
Instructions
Salt and pepper ribs, then dredge in flour. Set aside. In
bottom of piece, cook bacon over medium heat until complete crispy and all fat
is rendered. Remove bacon and set aside. Pour off most of the grease. Raise
heat to medium-high. Brown ribs on all sides, about 45 seconds per side. Remove
ribs and set aside. Turn heat back to medium. Add onions, carrots, and shallots
to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release
all the flavorful bits of glory. Add broth, 1 teaspoon kosher salt, and plenty
of freshly ground black pepper. Taste and add more salt if needed. Add ribs to
the liquid; they should be almost completely submerged. Add thyme and rosemary
sprigs (whole) to the liquid. Cover and cook over medium heat until Vapo-Valve
clicks; reduce heat to low continue cooking (20 minutes per pound) but the
longer the better! Ribs should be fork-tender and falling off the bone. Serve 2 ribs on bed of creamy polenta or
mashed potatoes, spooning a little juice over the top. YUM!
