Red Wine Braised Beef Short Ribs

• 6 beef short ribs
•  Salt and pepper
• 2 tbsp bacon fat (or olive oil and butter)
• 2 garlic cloves, crushed
• 1 large yellow onion, chopped 
• 2 large celery stalks,  chopped
• 2 large carrots, chopped
• 2 tbsp tomato paste
• 1 cup dry red wine 
• 4 cups beef stock/broth, low sodium
• 5 sprigs thyme
• 2 bay leaves
• Worchestershire Sauce-to taste

Directions:

Preheat oven to 275 degrees F.

Generously season ribs with salt and pepper. 

Heat bacon fat (I find this gives the best flavour but a mixture of olive oil and butter works too) on medium-high heat in large enamel cast iron pan. Sear ribs on all sides and transfer to plate while searing remaining ribs. 

Turn heat to medium and in the same pan as you seared the ribs, add carrots, celery, onions, and garlic. Season with more salt and pepper and sautée for approximately 5 minutes. Deglaze pan with red wine and reduce by approximately three quarters.

Add ribs and their juices back into the pan with the vegatables. Add the stock to completely cover the ribs, thyme, bay leaves, and worchestershire sauce. 

Place lid on pan and place in oven to cook for approximately 5 hours.

When ribs are tender, remove from the braising liquid. Strain braising liquid and reserve.

Place ribs back in strained braising liquid to keep warm until serving.