Fall off the Bone Delicious | Braised Short Ribs

Great recipe for Sunday dinners, having a couple over for Saturday night, or family holidays! Mouthwatering and fall off the bone meat, was perfect served over mashed potatoes. This was the first recipe I made with my new skillet and I had so much fun!



Ingredients: 

• 8 whole Beef Short Ribs
• Salt & Pepper To Taste
• 1/4 cup All-purpose Flour
• 1 slice of bacon, Diced
• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Diced
• 3 whole Carrots, Diced
• 2 cups Red Or White Wine
• 2 cups Beef Or Chicken Broth (enough To Almost Cover Ribs)
• 1 sprig Thyme
• 1 sprig Rosemary

Directions:

Salt and pepper ribs, then cover all sides in flour. Set aside.

In a large dutch oven, cook bacon over medium heat until complete crispy and all fat is rendered. Remove bacon from pan and set aside. Do not discard grease.

Add olive oil to the pan with the bacon 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 the bottom of the pan to release all the flavor. Bring to a boil and cook 2 minutes. 

Add broth, 1 teaspoon of salt, and plenty of freshly ground black pepper.  Add ribs to the liquid; they should be almost completely submerged. 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 the fat off the top of the liquid. 

Serve 2 ribs over creamy mashed potatoes, while adding a little juice on the top.

Enjoy!!!

recipe inspired by The Pioneer Woman