Ingredients
8, 1" thick flanken-style beef short ribs
1/2 TBSP chopped parsley
1/2 TBSP oregano
1/2 TBSP rosemary
1/2 lb bacon
1 TBSP vegtable oil
2 cups chopped onion
1/2 cup chopped carrots
1/2 cup celery
1 1/2 cup Syrah
1 cup beef broth
Preparation
Season eight 1-inch thick flanken-style beef short ribs with salt and pepper, sprinkle with 1/2 tablespoon each of chopped parsley, oregon, and rosemary. In a skillet, heat 1 tablespoon vegetable oil. Add 1/2 lb pound chopped bacon and cook until crisp; transfer to roasting pan. Brown the ribs in the skillet: transfer to the pan. Add 2 cups of chopped onion and 1/2 cup each of chopped carrot and celery to the skillet and brown over moderately high heat. Add 1 1/2 cups Syrah and 1 cup beef broth, boil and pour over the ribs. Cover and braise in a 325 oven for 4 hours, until the meat is tender.
Transfer the ribs to the platter.
Strain the sauce, skim off the fat and boil over high heat until reduced to 2 cups.
Season with salt and pepper, pour over the ribs and serve.
