Step 1

Let the short ribs come to room temperature. Pat the short ribs dry with a paper towel, then season all sides with the salt and pepper. Set aside.

Step 2

Slice the bacon into 1-inch (2.5cm) pieces. Heat a large pot on medium-low heat and add the bacon. Cook, stirring frequently, until the bacon is crispy. Remove the bacon with a slotted spoon to a bowl, and leave the grease in the pot.

Step 3

Increase the heat to medium-high, then add the short ribs and cook each side for 1 to 2 minutes, until browned all over. Transfer the short ribs to a plate and set aside.

Step 4

Add the onions and carrots to the pot and cook in the remaining bacon grease for 3 to 4 minutes or until the vegetables become softened.

Step 5

Add the garlic and tomato paste and stir together for another minute.

Step 6

Add the red wine and simmer for 5 minutes, to reduce the wine by about half.

Step 7

Place the ribs back in the pot. Add the beef broth, crispy bacon, and herbs. Cover, reduce the heat to low and cook for 2 to 2 ½ hours, until the meat is very tender and falling apart. If it's not falling apart, cook them a bit longer.

Step 8

Remove the pot from the heat, use tongs to remove the sprigs of herbs, and skim off any fat that has accumulated on the surface.

Step 9

Enjoy the short ribs over a plate of mashed potatoes (more serving ideas listed above) with a spoonful of sauce. Garnish with fresh parsley.