Braised Short Ribs in Wine
- 8 short ribs (trim any big pieces of fat off)
- 6 pieces thick bacon, cut in pieces
- salt and pepper
- 1 tablespoon of avocado oil if needed
- 3 medium (1 1/2 cups) carrots, cut in 1/2″ pieces
- 1 medium (1 1/2 cups) onion, cut in 1/2″ pieces
- 3 (1/2 cup) shallots, cut in 1/2″ pieces
- 2 cups French Pinot Noir
- 2 cups beef broth
- 1/4 cup flour or 3 tablespoons tapioca flour
- 1 tablespoon tomato paste
- 2 springs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
Sprinkle the ribs with salt and pepper and set aside.
Heat a large dutch oven (Le Creuset size 28 – 6.25 quart) on medium high heat putting the bacon pieces in right away so they are cooking gently until it’s about 3/4’s cooked (still soft), stirring often. Remove the bacon pieces and place them in a bowl.
Turn the heat to high. Add oil if needed to have 1/4 cup (this will depend on how fatty your bacon is). Brown the meaty sides of the short ribs, about 30 seconds to a minute. Place in a bowl.
If necessary, tilt the pot and scoop out some of the grease with a large spoon so there is only 3 tablespoons in the pot. Add the carrots, onions and shallots to the pot and cook 5 minutes, stirring a few times and scrapping up the brown bits on the bottom.
Add the wine and cook 2 minutes.
Mix the flour with a couple tablespoons of the beef broth (make a slurry). Stir the slurry into the pot. Add the rest of the beef broth, tomato paste, and stir.
Return beef and bacon to the pot. Add the thyme, rosemary and bay leaves. Bring to a boil, cover and cook in a 325° oven for 3 hours. Let rest with the lid on for 15 minutes.
Serve over mashed potatoes. Or if you are eating Paleo or Keto, serve with mashed cauliflower or mashed cauliflower done just like mashed potatoes (steam cauliflower and put in food processor with butter, salt and pepper…no milk needed) or mashed cauliflower and celery root or mashed cauliflower and kale.