If you don’t have a dutch oven, stop reading here and go read the latest Day by Day cartoon. At least you’ll get something worth while from this post. Cooking the entire dish in a single dutch oven adds layers of taste complexity that otherwise add time and effort to achieve.
First, assemble the players. They are:
2- 3 pounds of richly marbled short ribs.
three slices of cheap, fatty bacon cut into chunks.
1/4 cup of flour in a small bowl
2 Tsb of olive oil.
About 1 1/2 cup of Holy Trinity (Equal portions of finely diced onion, carrot and celery)
2 cups Red Wine (I used Mad Housewife, use what ever puts your car in gear.)
2 cups Beef Broth
1 teaspoon Rosemary
1 Teaspoon Thyme.
Most recipes call for using lard or saved bacon fat. There is no thing such as saved bacon fat at Mammoth Manor. This, however is a feature and not a bug. Heat your Dutch Oven to medium on the stove top. Drop in the bits of bacon. The idea is slowly render as much fat out of the bacon as possible.
While the bacon is rendering lay out your short ribs on a cookie sheet or large cutting board. Liberally coat all sides with salt and pepper. The dredge all sides in the flour and place back on the sheet.
When your bacon is thoroughly cooked remove the bacon from the oven and set aside. Immediately add the olive oil and turn your stove up to high. In moments it should be nicely crackling. Fry each short rib on every side…and sides includes the ends…until they are nicely seared. Remove ribs and set aside.
Turn heat back down to medium and throw in the Holy Trinity. Turn your oven on to 350. Stir frequently until the onions start to wilt and become translucent. Early on during this process be careful that the onions don’t burn as the coating of the ribs might have drawn off too much bacon fat. If you see this put in a few dollops of the broth until the onions release enough moisture to keep cooking.
When the onions are translucent add in the wine and the broth and bring to boil. Boil for several minutes and use a whisk to scrape off all the yummies on the bottom of the oven. Turn off heat and add the Rosemary and Thyme. Place the ribs bone side up in the broth.
Place in oven for two hours. After two hours reduce heat to 300 for 30 minutes.
Remove from oven, turn off the heat and remove the ribs from the dutch oven. Place them on a serving pan and put in the cooling oven. After a few minutes place a heat pad under the side of the dutch oven to tilt it. Use a ladle to remove as much fat as you can. This is a very rich sauce and it can be over done. If desired whisk in two tablespoons of Corn Starch or make a small flour rue and turn to a thicker gravy.
Place ribs on mashed potatoes or rice and spoon sauce over them.
Oh yeah, that bacon you saved? Toss it in the sauce after you’ve ladled out the fat and stir briskly. Trust me.