Slow Braised Beef Short Ribs

Course dinner, Lunch, Main Course

Cuisine American

1 slab of beef chuck short ribs (typically there are about 5 ribs to a slab) that have been cut through into individual ribs.
Salt and pepper
1/4 cup All purpose flour
3-4 Slices Bacon, or pork belly or salt pork that has been cubed. I used pork belley which is what’s used for salt pork, but it is not cured with salt.
2 tbsp Olive oil
1 medium onion, diced
3 carrots, diced
2 shallots, diced
2 cups red wine
2 cups beef broth or more if needed to almost cover the ribs.
2 sprigs thyme
2 sprigs rosemary

Salt and pepper ribs, then dredge in flour. Set aside.
In a large dutch oven, cook bacon, pork belly or salt pork over medium heat until complete crispy and all fat is rendered. Remove and set aside. Do not discard grease.
Add olive oil to pan with the pork grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat 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. Bring to a boil and cook 2 minutes.
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 the pork back in. Add thyme and rosemary sprigs (whole) to the liquid.
Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid.
Serve the ribs on bed of creamy mashed potatoes, spooning a little juice over the top.

Keyword beef ribs, chuck ribs, short ribs, slow braised short ribs