Dippy Short Ribs

1 pkg short ribs (4 to 6 pieces)
2 slices thick bacon, diced
1 tablespoon olive oil
½ cup chopped onion
1 cup diced carrot
1 large clove garlic, minced
1 can (14 oz) beef broth
1-1/2 cups red wine (I use a good Cabernet Sauvignon)
1 bay leaf
1 teaspoon fresh thyme
½ teaspoon salt
½ teaspoon pepper
1 tablespoon cornstarch

Over medium heat, in your favorite Dutch oven (mine is a cute red Lodge Dutch Oven), add olive oil. When hot add short ribs and diced bacon. Your goal is to lightly brown the bacon and sear the outside of the short ribs.

 

Reserve meats to the side, keeping juices in pan.  Add onions, carrots and garlic. Sauté 3 to 5 minutes.

 

Pour in beef broth and wine. Add seasonings, reserved meats and bring to a simmer. Cover and place in 325 degree oven for two hours or until meat is tender.

Set meat aside and cover to keep warm. Strain broth, reserving vegetables with meat. Make a gravy with broth by mixing cornstarch with a small amount of liquid before adding it to the hot broth. Simmer, stirring frequently.

 

Serve on a bed of the carrot and onion and drizzle with a generous amount of gravy. Awesome pared with mashed potatoes and peas. Enjoy.