Short Rib Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Chop the onion, carrot, celery, and garlic. Set aside.

2. 2

   Sear the Short Ribs

   In a large Dutch oven, heat olive oil over medium-high heat. Season the short ribs with salt and black pepper. Sear the ribs on all sides until browned (about 3-4 minutes per side). Remove the ribs and set aside.

3. 3

   Cook the Bacon

   In the same pot, add the house bacon and cook until crispy. Remove and chop into small pieces.

4. 4

   Sauté the Vegetables

   Add the chopped onion, carrot, celery, and garlic to the pot. Sauté until they are softened (about 5-7 minutes).

5. 5

   Deglaze the Pot

   Pour in the red wine and scrape the bottom of the pot to deglaze, cooking until the wine reduces by half.

6. 6

   Add Broth and Herbs

   Return the short ribs to the pot, add the beef broth, thyme, bay leaves, and the chopped bacon. Bring to a simmer.

7. 7

   Braise the Ribs

   Cover the pot and transfer to a preheated oven at 325°F (163°C). Braise for 2.5 to 3 hours, or until the ribs are tender.

8. 8

   Make the Pan Sauce

   Once the ribs are done, remove them from the pot. Strain the liquid into a saucepan and reduce over medium heat until thickened. Adjust seasoning with salt and pepper.

9. 9

   Serve

   Serve the short ribs with the pan sauce drizzled on top.