Ingredients

• 4- 4" short ribs
• 4 tbsp bacon fat or oil, separated
• salt and freshly ground black pepper
• 3 carrots, peeled and chopped
• 4 ribs celery, chopped
• 1 large onion, chopped
• 1 tsp red pepper flakes
• 3 bay leaves
• 1/2 bunch thyme, or 2 tsp dried
• 3 sprigs of fresh oregano, chopped
• 4 cloves crushed garlic
• 1/4 cup flour
• 1 cup dry white wine
• 1 cup water (plus to cover)
• 6 medium red potatoes
• parsley for garnish

Directions

1. Preheat oven to 350˚.

2. In a cast iron skillet, add the 3 tablespoons bacon fat or olive oil and melt completely. Add the short ribs and brown completely on all sides. Drain on a paper towel, salt and pepper and let rest as the next stage is prepared.

3. Deglaze the pan with white wine, scrapping up the little browned bits. Turn off the heat and leave until next step. Set aside.

4. In a Dutch oven add 1 tbsp of oil to the pan and add the mirepoix. Let sweat for a few minutes and add the garlic and red pepper flakes. Next add the flour and stir to cook out the flour as a roux base for the sauce.

5. Next, add the water and stir to incorporate completely. Add the deglazed white wine drippings from the cast iron skillet. Finally add the bay leaves, oregano and wrapping the thyme into a bundle, toss in the pot. Use 2 teaspoons of dried thyme if fresh is not available.

6. Next place each short rib in the pot, nestled in between the vegetables. Push them down and make sure there is enough liquid to cover. Bring to a boil and remove from heat. Place the pot into the oven and bake for 3 hours.

7. Remove the braised short ribs from the vegetable mixture and keep warm. Let the mixture cook down, lid removed, for 10 minutes to condense the sauce if needed. Plate ribs and pour vegetables and sauce mixture over and enjoy!

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