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Ingredients

• 8   flanken-style beef short ribs (5 pounds), cut 1 inch thick
•   Salt and freshly ground pepper
• 1/2 tablespoon  each of chopped parsley, oregano and rosemary
• 1 tablespoon  vegetable oil
• 1/2 pound  sliced bacon, chopped
• 1   large onion, finely chopped
• 1   carrot
• 1   celery rib, finely chopped
• 1 1/2 cups  Syrah or other dry red wine
• 1 cup  beef broth

Description

Sommelier Clint Sloan Of McCrady's In Charleston, South Carolina, Swears By This Easy Short Ribs Recipe, Adapted From The Joy Of Cooking, Because It Brings Out The Flavors In The Braising Wine.

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