Amazing Braised Beef Short Ribs

Preheat your oven to 300°F (150°C).

In a large, heavy-bottomed pot (like a Le Creuset), cook 4 strips of bacon over medium heat until crisp. Remove from the pot, drain on paper towels, and crumble the bacon once cooled. Reserve the bacon fat in the pot.

1. Pat the beef short ribs dry with paper towels to ensure a good sear. Dry meat browns better and caramelizes, adding flavor. | 2. Cut the short ribs into 3–4-inch sections and trim any excess outer fat (leave some for flavor). Season with sea salt and black pepper.

Over medium-high heat, add 3 tablespoons of olive oil to the reserved bacon fat. Brown all sides of the short ribs until deeply caramelized (2–3 batches may be necessary to avoid overcrowding). This step adds depth of flavor, but don’t cook the ribs through at this stage. Transfer browned short ribs to a bowl to catch any drippings.

1. After browning the ribs, remove any leftover bacon fat and olive oil from the pot. Add 3 tablespoons of fresh olive oil, reduce the heat to medium, and sauté the sliced mushrooms until browned and crispy (7–10 minutes). | 2. Add the diced onions and carrots, sautéing until softened (5–7 minutes). Add the minced garlic and cook for another minute.

1. Pour 2 cups of Cabernet Sauvignon into the pot to deglaze, scraping up the browned bits stuck to the bottom. Increase the heat to high, stirring rapidly, and bring to a boil. | 2. Add 2 cups of beef stock, tomato paste, beef base, thyme, bay leaves, sea salt, and black pepper. Stir to combine and let it boil for 3 minutes.

Return the beef short ribs (and any juices from the bowl) to the pot, nestling them into the liquid. Let the mixture boil for 2 minutes.

Cover the pot with a lid and place it in the preheated oven. Braise for 3 hours, undisturbed. Avoid opening the lid to keep the heat in.

1. After 3 hours, remove the pot from the oven. Carefully remove the short ribs and place them in a large bowl (be gentle as the meat will be tender and may fall off the bone). | 2. Let the sauce sit for 3 minutes so the fat rises to the top. Use a large spoon to skim off and discard the fat. | 3. Remove the bay leaves and thyme stems (if using fresh thyme). Be cautious—the pot is hot!

1. Place the pot of defatted sauce over medium-high heat. Bring to a boil, stirring frequently, and let it reduce by a third to concentrate the flavors into a rich, incredible sauce. Taste and adjust seasoning with more sea salt or black pepper if needed. | 2. Stir in the crumbled bacon and mix well.

1. Return the short ribs to the pot, coating them well in the sauce. Remove from heat. | 2. Serve the short ribs immediately over Yukon gold mashed potatoes or creamy polenta for an amazing meal.