-
1
Preheat oven to 350 degrees.
-
2
Dredge ribs in flour, knocking off excess.
-
3
Heat bacon fat in a 6-qt heavy ovenproof kettle over moderately-high heat till warm but not smoking.
-
4
Brown the short ribs in batches in a single layer without crowding.
-
5
Transfer short ribs as browned with tongs to a large plate.
-
6
Pour off all but about 2 Tbsp.
-
7
bacon fat remaining in kettle and in it cook garlic, onions, carrots, and rosemary with salt and pepper to taste over moderate heat, stirring, till browned lightly.
-
8
Deglaze the kettle with red wine.
-
9
Add in the beef broth to the vegetable mix and bring to a boil, stirring.
-
10
Return ribs to the kettle, squeezing them to fit in a single layer, if possible, and cover kettle with a lid.
-
11
Braise ribs in oven till tender, about 2 hrs.
-
12
Transfer ribs with tongs to a platter and keep hot.
-
13
Pour cooking liquid through a fine sieve set over a saucepan, discarding solids, and skim fat.
-
14
If necessary, boil liquid to thicken it slightly, and spoon sauce over ribs.
-
15
Serve with boiled new potatoes.
-
16
This recipe yields 6 servings.
