Magically Delicious Short Ribs

Over the summer, I tried a recipe for Short Ribs that I got from 5 Ingredient Fix.  It was easy, simple and delicious.  In fact, the hardest part was waiting 4 hours for the ribs to braise.  This time, though, I decided to add a few extra ingredients and see if I could really make some magic happen, and in less time.    

To start, I chopped up a few carrots, parsnips (my new favorite vegetable), and onions.  In my dutch oven, I rendered some bacon until it was nice and crispy and set it aside.  After coating my short ribs with s&p and flour, I added them to my smokin’ hot dutch oven, right into the bacon grease.  I seared the ribs, about 45 seconds per side.  Then set those aside. Time to add the veggies.  Add a few tbsp. of olive oil to the bacon and rib drippings and throw in your vegetables.  Cook until soft, about 5-8 minutes.  Then add some minced garlic and cook for another minute or two.  It’s time for the wine.

Yes, I added a full bottle of a dry red wine, brought it to a boil and then followed by 6 cups of beef stock.  Season with more s&p and add some thyme.  Ideally, I’d add a bundle of fresh thyme to the pot, but due to poor planning, I only had dried.  Work with what you have.  After the liquids have been heated through, add your short ribs back into the pot.  Top with your bacon bits and add a teaspoon of brown sugar to caramelize.  Pop the top on and put your whole dutch oven into the oven for 2 hours at 350.  Then, reduce heat to 325 and cook for another 30 minutes. 

The meat will be falling off the bone, I promise you.  Make sure to skim the fat off the top of your pan before serving.  These would be great on a bed of creamy polenta or even mashed potatoes.  

{final image via The Pioneer Woman because I stupidly forgot to snap a photo before gobbling mine up.  I would like to humbly suggest that mine looked just as delicious as Ree’s… a girl can dream, right?}