4-6slicesthick cut bacon or pancetta sliced in chunks
1/4cup white onionchopped
2cupsred wine on the dry side
1cup beef stock
Whisk together the flour, salt, pepper and garlic powder. Dredge the short ribs through the flour until covered completely.
Take the bacon and place it into a large oven safe braising pan or similar Dutch oven. Fry until the grease is rendered out and the bacon is soft and cooked. Remove the bacon and set on a plate with paper towels to drain.
Fry the flour coated ribs up it the bacon grease until they are browned on the outside. Set aside on a plate.
Cook the white onion in the bacon grease until it's cooked through and tender. Drain the bacon grease. Add in the minced garlic and fry for another two minutes until browned and fragrant.
Deglaze the pan by adding in a small amount of wine, scraping the browned bits off the bottom of the pan. Once done, add in the remaining wine, bay leaves, the beef broth, the bacon and the short ribs.
Cover and simmer for 3 hours on low heat or place in 350 degree oven and cook for 4-5 hours.
You can also do these in the oven, slow cooker or Instant Pot!