Prep 20 mins
Cook 2 hrs 30 mins
As the weather gets colder, this is the perfect dish to warm you back up. This is a rich dish, so have some light side dishes on hand. Enjoy.
DREDGE for Ribs
- 1 cup flour
- 2 tablespoons kosher salt
- 1 teaspoon cumin
- 2 teaspoons garlic powder
- 1 -2 teaspoon fresh cracked pepper
- 1 teaspoon onion powder
- 1 tablespoon cayenne powder
- 4 lbs boneless short ribs, cut into 1-2 inch pieces, and patted dry
- 1⁄3 lb bacon (thick cut if available)
- 1 cup finely chopped vidalia onion
- 5 finely chopped garlic cloves
- 1⁄4 cup fresh thyme (leaves only)
- 1 cup finely chopped sweet carrot
- 1 cup finely chopped celery
- 1 -3 pinch salt
- 1 -3 pinch cracked pepper
- 1 teaspoon cayenne pepper
- 1 cup white wine (light or fruity Chardonnay or Pino Grigio)
- Chop bacon into 1 1/2 inch chunks. Brown the bacon and set aside. Save the bacon grease too.
- Mix the dredge, and coat the ribs. Shake off the extra and set aside.
- Be sure that all veggies are chopped and ready to go.
- Pre-heat oven to 350 degrees F.
- Pre-Heat a cast iron skillet on Medium High heat for 5 minutes.
- Open your windows! It'll be smokey soon!
- Time for the action:.
- Once skillet is heated, lightly coat the skillet with the bacon grease, and in batches (3-4)sear the Short ribs. This is the smokey part. Be sure to keep the bottom of the pan nicely coated. Set Ribs aside once again.
- Turn skillet off, and coat the bottom of the skillet once more with grease.
- Add Onion, keep stirring as not to burn the onions. Once the sizzling subsides a little, turn the heat back on to Medium.
- After a few minutes, add the garlic and thyme. Continue to cook for another couple of minutes.
- Add 1 pinch of salt, 1 pinch of cracked pepper.
- Add carrot and celery, turn the heat back up to medium high and cook for a few more minutes. The veggies should now be almost cooked through.
- Add Cayenne.
- Add 1 more pinch of salt. Before you add anymore Salt, check the taste. Very Light salt is all that is needed, as this will all be reduced.
- Once the temp of the skillet has raised once again, deglaze the pan with wine. Be sure to scrape the bottom of the pan.
- Add 1-2 Tbls. of cooked bacon.
- Add 1 Tbls. of fresh thyme.
- Cover the cast iron skillet with lid, and place in the 350 degree F. oven for 2 hours or until the meat is nice and tender. No less than 2 hours though.
- Once on plate, garnish the top with a pinch of thyme and a pinch of bacon. The crunchy bacon adds a great texture change!