WINTER SHORT RIBS FOR OVEN

Ingredients

• 4 lbs. short ribs of beef
• 4 tbsp. flour
• 1 tsp. salt
• 1/2 tsp. pepper
• 4 tbsp. bacon drippings or olive oil
• 2 onions, chopped
• 3 cloves garlic, minced
• 1/2 cup parsley, chopped
• 3 tbsp. brown sugar
• 3 tbsp. cider vinegar
• 1/2 tsp. dry mustard
• 1/2 cup of mild BBQ sauce
• 2 tsp. Worcestershire sauce
• 1 1/2 cups beef broth
• 8-12 pearl onions, peeled
• 8-12 baby carrots, chopped 
 

Procedure

1.   Use a cast iron or other heavy wide skillet or pan that is also oven-proof.

2.   Remove any membranes (or silverskin) from short ribs.

3.   Combine flour, salt, and pepper and rub into the ribs.

4.   Brown ribs in bacon fat or olive oil in a large skillet, turning them as they brown. Add chopped onions, garlic and parsley.

5.   When browned, pour off all but a small portion of the drippings remaining in pan. Add remaining ingredients except the pearl onions and carrots.

6.   Bring the sauce to a boil, then cover the pan and transfer to a preheated 325°F oven and bake for 90 minutes. Add onions and carrots, reduce heat to 250°F.

7.   Maintain a temperature of 250-300°F until tender, basting occasionally with beef broth as needed.