Instructions

1. Preheat oven to 350ºF.
2. With any recipe I recommend prepping all your vegetables first. Dice all of the onions and carrots; and mince the garlic.
3. Generously salt and pepper the short ribs, coat them in flour, and set them aside.
4. In a dutch oven brown the diced bacon over medium high heat.  Once the bacon is nice and crispy remove it from the dutch oven and set it aside.
5. Add the short ribs to the dutch oven and brown them in the bacon grease.  You want to get a good dark brown on them, but you don't want to cook them through.  Should only take 30 seconds or so on each side.
6. Reduce the heat to medium and add the onions and carrots to the pan.  Cook the onions and carrots down until the onions reach a translucent brown color.  Should take 7-10 minutes.  Add garlic and cook for 2-3 more minutes; make sure not to burn the garlic.
7. Deglaze the pan with the red wine.  Make sure you scrape up any bits that are stuck to the bottom of the pan; that's where all the flavor is.  Bring wine to a boil and cook for 5 minutes and then turn off heat.
8. Stir in broth, thyme, rosemary, and bay leaves.
9. Add the short ribs and bacon back to the dutch oven.  You can add more stock if need be to cover the short ribs.
10. Cover the dutch and place it in the preheated oven.  Cook short ribs for 2 hours at 350ºF.  Reduce heat to 325ºF and cook for an additional 45 minutes.  (I recommend skimming off all the fat you can when you remove it from the oven)
11. To serve plate short ribs over mashed potatoes and top with all the cooked down vegetables and juices in the pan.