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1
Preheat the oven to 325 degrees F. Salt and pepper the ribs, then dredge them in the flour.
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2
Set aside.
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3
In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the fat is rendered.
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4
Remove the bacon and set aside.
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5
Drain off any excess fat.
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6
Add the olive oil to the pan with the bacon fat and raise the heat to high.
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7
Brown the ribs on all sides, about 45 seconds per side.
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8
Remove the ribs and set aside.
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9
Lower the heat to medium.
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10
Add the carrots, shallots and onions to the pan and cook for 2 minutes.
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11
Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of glory.
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12
Add the broth, 1 teaspoon kosher salt and plenty of freshly ground black pepper and bring to a boil.
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13
Taste and add more salt if needed.
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14
Add the ribs to the liquid; they should be almost completely submerged.
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15
Add the thyme and rosemary sprigs (whole) to the liquid.
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16
Finally, add the cooked bacon.
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17
Put on a lid and transfer to the oven.
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18
Cook until the ribs are fork-tender and falling off the bone, 2 to 2 1/2 hours.
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19
Remove the pan from the oven and allow to sit for at least 20 minutes with the lid on before serving.
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20
At the last minute, skim the fat off the top of the liquid.
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21
(You can also refrigerate the mixture, then remove the solid fat from the top.)
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22
For each serving, arrange 2 ribs on a bed of the grits, spooning a little juice over the top.
