Serves: 5
Total Calories: 1,416

5 pounds beef short ribs, cut into 1-rib pieces
1 all-purpose flour, seasoned with salt and pepper
1/4 cup rendered bacon fat
4 cloves garlic, chopped
3 onions, chopped
6 carrots, sliced
1/2 teaspoon crumbled dried rosemary
1 salt and pepper to taste
1 mushrooms (optional)
1 cup red wine
3 cups beef broth

Preheat oven to 350°. Dredge ribs in flour, knocking off excess. Heat bacon fat in a 6-quart Dutch oven over moderately high heat until hot but not smoking. Brown the short ribs. Transfer ribs to a large plate. Pour off all but about 2 tablespoons bacon fat remaining in Dutch oven, and in it cook garlic, onions, carrots, and rosemary with salt and pepper to taste over moderate heat, stirring until browned lightly; add mush-rooms, if desired. Cook mixture about 6 more minutes.

Deglaze the pot with red wine. Add beef broth to the vegetable mixture and bring to a boil, stirring. Return ribs to the pot and cover. Cook (braise) in the oven until tender, about 2 hours.

Nutritional Facts:

Serves: 5
Total Calories: 1,416
Calories from Fat: 0

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