Braised Shortribs

Ingredients

• 2 ½ pounds english cut beef shortribs
• to taste salt
• to taste black pepper
• ¼ cup bacon fat
• 6 cups beef broth
• 1 ½ cups red wine
• 1 cup tomato paste
• 2 tsp rosemary
• 1 tbsp thyme
• 1 large onion
• 3 tbsp garlic
• 4 carrots
• 3 red-skinned potatoes
• 1 tbsp olive oil
• to taste flour

Steps

1. Heat the bacon fat in a 6-quart (6-liter) cast iron Dutch oven over medium-high heat.
2. Season the shortribs with salt, freshly ground black pepper, then dredge in flour.
3. Place 1 or 2 in the pot at one time, and cook until browned on all sides.
4. Repeat until all shortribs have been browned.
5. Keep warm.
6. If there is not enough fat in the pan to coat the bottom, add olive oil.
7. Add ¼ of the vegetables at a time and sauté until browned around the edges.
8. Repeat until all vegetables have been sautéed.
9. Add the remaining ingredients and browned shortribs.
10. Place into a cold oven and then set for 250°F (120°C).
11. Cook 5 ½ hours.
12. Move to serving bowls and sprinkle each serving with finely chopped rosemary.
13. Serve warm.