Syrah Braised Short Ribs

• 8, 1" thick flanken-style beef short ribs
• 1/2 TBSP chopped parsley
• 1/2 TBSP oregano
• 1/2 TBSP rosemary
• 1/2 lb bacon
• 1 TBSP vegtable oil
• 2 cups chopped onion
• 1/2 cup chopped carrots
• 1/2 cup celery
• 1 1/2 cup Syrah
• 1 cup beef broth

1. Season eight 1-inch thick flanken-style beef short ribs with salt and pepper, sprinkle with 1/2 tablespoon each of chopped parsley, oregon, and rosemary. In a skillet, heat 1 tablespoon vegetable oil. Add 1/2 lb pound chopped bacon and cook until crisp; transfer to roasting pan. Brown the ribs in the skillet: transfer to the pan. Add 2 cups of chopped onion and 1/2 cup each of chopped carrot and celery to the skillet and brown over moderately high heat. Add 1 1/2 cups Syrah and 1 cup beef broth, boil and pour over the ribs. Cover and braise in a 325 oven for 4 hours, until the meat is tender.
2. Transfer the ribs to the platter.
3. Strain the sauce, skim off the fat and boil over high heat until reduced to 2 cups.
4. Season with salt and pepper, pour over the ribs and serve.

short ribs, parsley, oregano, rosemary, bacon, oil, onion, carrots, celery, beef broth

Taken from www.epicurious.com/recipes/member/views/syrah-braised-short-ribs-50052808 (may not work)