Ingredients
- Kosher salt and freshly ground pepper
- 8 beef short ribs
- 1/4 cup all-purpose flour
- 6 thin slices bacon, diced
- two tablespoons essential olive oil
- 3 carrots, diced
- 2 shallots, finely minced
- 1 medium onion, diced
- A little dark wine
- 4 cups beef broth (enough to just about cover the ribs)
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary oil
- Cheese Grits or regular grits, for serving
Directions
Preheat the oven to 325 levels F. Pepper and salt the ribs, then dredge them within the flour. Put aside.
Inside a large Nederlander oven, prepare the bacon over medium heat until completely crispy and all sorts of fat is made. Take away the bacon and hang aside. Drain off any extra fat.
Add some essential olive oil towards the pan using the bacon fat and lift heat to high. Brown the ribs on every side, about 45 seconds per side. Take away the ribs and hang aside.
Lower heat to medium. Add some carrots, shallots and onions towards the pan and prepare for just two minutes. Splash within the wine and scrape the foot of the pan to produce all of the flavorful items of glory. Add some broth, 1 teaspoon kosher salt and lots of freshly ground pepper and produce to some boil. Taste and increase the salt as needed. Add some ribs towards the liquid they must be almost completely submerged. Add some thyme and rosemary oil sprigs (whole) towards the liquid. Finally, add some cooked bacon.
Placed on a cover and transfer towards the oven. Prepare before the ribs are fork-tender and falling the bone, 2 to two 1/2 hrs. Take away the pan in the oven and permit to sit down not less than twenty minutes using the lid on before serving. In the last second, skim body fat off the top liquid. (You may also refrigerate the mix, then take away the solid fat in the top.)
For every serving, arrange 2 ribs on the bed from the grits, spooning just a little juice outrageous.
Recipe thanks to Ree Drummond