Step 1

Preheat the oven to 325F.

Step 2

Season the short ribs with the salt and pepper.

Step 3

Heat the bacon fat in a dutch oven over high heat. Add the short ribs and brown on all sides to form a crust. Remove short ribs and set aside.

Step 4

Turn down heat to medium and drain any excess fat from the dutch oven.

Step 5

Add the garlic, shallot and thyme and saute until soft, 1-2 minutes.

Step 6

Add the wine and simmer for 3-4 minutes.

Step 7

Add broth and bay leaf and bring to a boil.

Step 8

Add the short ribs, cover and place in the oven for 3 hours, flipping the short ribs every hour.

Step 9

Remove from oven and serve drizzled with onion gravy.

Step 10

Heat the butter in a skillet over medium heat and cook until they just start to brown.

Step 11

Add the broth and simmer for 5 minutes.

Step 12

Add the cream and simmer until sauce is thickened, about 5 minutes.

Step 13

Season with salt and pepper and serve drizzled on beef short ribs.