Cook time: 3 hours
Makes 8 servings
8 ounces bacon, chopped
5 pounds bone-in beef short ribs cut crosswise into 2" pieces
1/4 cup all-purpose flour
kosher salt and freshly ground black pepper
2 large sweet onions, chopped
5 medium carrots, peeled and chopped
5 celery stalks, chopped
1/4 cup brown sugar
2 tablespoons tomato paste
1 (750-milliliter) bottle dry red wine (preferably cabernet sauvignon)
4 cups beef stock
1 (14 1/2-ounce) can petite diced tomatoes
12 cloves garlic
8 sprigs fresh thyme
4 sprigs oregano
2 sprigs rosemary
2 bay leaves
Preheat oven to 350°F. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon, reserving bacon drippings. Toss short ribs with flour and season with salt and pepper. Working in 2 batches, brown short ribs in bacon drippings on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.
Add onions, carrots, and celery and cook over medium-high heat, stirring often, 5 minutes or until onions begin to brown. Add brown sugar and tomato paste and cook 2 minutes, stirring constantly. Stir in wine, scraping up all brown bits from the bottom of the pot, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer 25 minutes or until wine is reduced by half. Add stock, tomatoes with their juice, garlic, herbs and reserved bacon and bring to a boil over high heat. Cover and transfer to oven.
Bake 2 to 2 1/2 hours until short ribs are very tender. Transfer short ribs to a platter. Remove herbs and bay leaf from sauce; spoon fat from surface of sauce and discard. Serve in shallow bowls over creamy polenta or mashed potatoes.