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Export 12 ingredients for grocery delivery
Preheat the oven to 325F.
Season the short ribs with the salt and pepper.
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.
Turn down heat to medium and drain any excess fat from the dutch oven.
Add the garlic, shallot and thyme and saute until soft, 1-2 minutes.
Add the wine and simmer for 3-4 minutes.
Add broth and bay leaf and bring to a boil.
Add the short ribs, cover and place in the oven for 3 hours, flipping the short ribs every hour.
Remove from oven and serve drizzled with onion gravy.
Heat the butter in a skillet over medium heat and cook until they just start to brown.
Add the broth and simmer for 5 minutes.
Add the cream and simmer until sauce is thickened, about 5 minutes.
Season with salt and pepper and serve drizzled on beef short ribs.