8 whole Beef Short Ribs (grass fed if possible)

Sea Salt and Pepper

60-70g bacon, diced or cut into strips to release maximum fat

3 whole Carrots, Diced

1 rib celery, diced

2 T tomato paste

2 cups red wine

2 cups Beef or bone broth (I had fresh bone broth made so used that)

2 sprigs Thyme

1 sprigs Rosemary

 

Preparation Instructions

Preheat oven to 375f/180c. Line a large baking pan with foil, then place rib pieces up so they are only one layer thick across the bottom. Salt and pepper all, then place into the oven for about 40 minutes or or so the meat has turned brown and the fat is starting to release.

Meanwhile, add bacon to a pan on the stove top, cook at a low heat to render out the fat. Remove the bacon pieces, but leave the fat. Turn heat to medium.

Add carrots, and celery to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful pieces stuck to the bottom. Bring to a boil and cook 2 minutes. Add this to the bottom of the crockpot, along with broth, tomato paste, herbs, 1 teaspoon sea salt, and more freshly ground black pepper. Taste and add more salt if needed. Add roasted ribs to the liquid; they should be almost completely submerged.

Put on the lid and cook on ‘auto’ or ‘low’ setting of crock pot for about six hours. About 30 minutes before serving, lift the meat and bones out of the broth and put into a dish with a lid to keep warm. Strain the liquid into a frying pan and simmer until liquid is reduced by ¾, to make a sauce to serve over the ribs. Try to de-fat the sauce before serving, if possible.