Oven Braised Short Ribs

There is nothing like a slow cooked meal to warm you up in the winter. And if that meal happens to contain both bacon and flavorful beef, well then, you might as well call it heaven!

Oven Braised Short Ribs

2 pounds English cut short ribs

4 strips bacon, diced

1 medium onion, cut into chunks

4 cloves garlic, peeled and smashed

2 large carrots, end trimmed and broken into chunks

2 stalks celery, trimmed and broken into chunks

3 medium potatoes, cut into large pieces

Salt and pepper

1 quart beef broth

3 sprigs fresh thyme

Preheat oven to 275 degrees. Cook the bacon over medium high heat until crisp. Remove to a paper towel lined plate and set aside

Add onions to the pan and cook 3-4 minutes until they begin to brown. Add garlic and cook 1 minute more. Remove from pan and set aside

Add carrots, celery and potatoes to the pan and cook 3-4 minutes until they begin to brown. Remove from pan and set aside

Season the short ribs well with salt and pepper. Add them to the pan and brown on all sides. Remove from pan. 

Heat beef broth and thicken with a corn starch slurry if desired

Place the carrots, celery, potatoes, onions and garlic in a 3 quart pot. Place the beef on top, add thyme and the reserved bacon and poor the broth over the beef. Cover with a lid and place in the oven. Cook for 4-5 hours or until beef and potatoes are tender. Serve with a thick chunk of homemade bread.