Braised Short Ribs

I bought short ribs on my last farm order because they were buy one get one free, though I have never prepared this cut of beef before. I am assisting for another training all weekend, so decided to make this dish to heat up and eat with less cooking fuss. They are quite fatty, which I generally appreciate, but I wonder if these particular ribs have a bit...extra? In any case, they were tasty in the way of a stew, where the meat falls from the bone into a really rich sauce/broth. I really do enjoy cooking meat on the bone in this unctuous manner. I ate mine over some mashed root veggies (rutabega/turnip/daikon blend) and it was delicious. The original recipe serves it over polenta (or go with grits, or my keto grits, aka porridge).

I modified this recipe slightly, less wine, no shallots, I used arrowroot in place of flour (though I think you could skip that step all together), added garlic, and used bacon instead of pancetta. I did brown my ribs on all sides, which is a bit fussy. I think you could skip this if you want to save time and you would not sacrifice flavor.

Ingredients

• 4 pounds beef short ribs, cut into pieces
  
• 3 slices bacon, chopped fine
• Salt and pepper
• 1/2 c arrowroot starch or GF flour
• 2 small onions, diced
• 3 carrots, diced
• 3 cloves garlic, minced
  
• 1 c red wine
• 2 c beef broth
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary

1. Salt and pepper ribs, then dredge in arrowroot/gf flour if using. Set aside.
2. In a large dutch oven, cook bacon over medium heat until complete crispy and all fat is rendered. Remove bacon and set aside.
3. Raise heat to high. Brown ribs on all sides, about 45 seconds per side in the rendered bacon fat. Remove ribs and set aside. Turn heat to medium.
4. Add onions and carrots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes. 
5. Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid. 
6. Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)
7. Serve 2 ribs on bed of mashed root veggies, or creamy polenta or grits, spooning a little juice over the top.