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1
Chop bacon into 1 1/2 inch chunks.
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2
Brown the bacon and set aside.
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3
Save the bacon grease too.
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4
Mix the dredge, and coat the ribs.
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5
Shake off the extra and set aside.
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6
Be sure that all veggies are chopped and ready to go.
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7
Pre-heat oven to 350 degrees F.
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8
Pre-Heat a cast iron skillet on Medium High heat for 5 minutes.
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9
Open your windows!
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10
It'll be smokey soon!
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11
Time for the action:.
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12
Once skillet is heated, lightly coat the skillet with the bacon grease, and in batches (3-4)sear the Short ribs.
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13
This is the smokey part.
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14
Be sure to keep the bottom of the pan nicely coated.
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15
Set Ribs aside once again.
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16
Turn skillet off, and coat the bottom of the skillet once more with grease.
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17
Add Onion, keep stirring as not to burn the onions.
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18
Once the sizzling subsides a little, turn the heat back on to Medium.
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19
After a few minutes, add the garlic and thyme.
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20
Continue to cook for another couple of minutes.
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21
Add 1 pinch of salt, 1 pinch of cracked pepper.
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22
Add carrot and celery, turn the heat back up to medium high and cook for a few more minutes.
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23
The veggies should now be almost cooked through.
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24
Add Cayenne.
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25
Add 1 more pinch of salt.
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26
Before you add anymore Salt, check the taste.
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27
Very Light salt is all that is needed, as this will all be reduced.
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28
Once the temp of the skillet has raised once again, deglaze the pan with wine.
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29
Be sure to scrape the bottom of the pan.
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30
Add 1-2 Tbls.
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31
of cooked bacon.
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32
Add 1 Tbls.
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33
of fresh thyme.
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34
Cover the cast iron skillet with lid, and place in the 350 degree F. oven for 2 hours or until the meat is nice and tender.
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35
No less than 2 hours though.
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36
Once on plate, garnish the top with a pinch of thyme and a pinch of bacon.
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37
The crunchy bacon adds a great texture change!
