1. Set oven to 350 degrees F. 2. Heat bacon fat (or oil if using, can use both) in a large Dutch oven over medium-high heat. 3. In a shallow dish mix together flour, seasoning salt, black pepper and garlic powder. 4. Dredge the short ribs in the flour mixture to coat, shaking off any excess flour on ribs. 5. Brown the ribs in the Dutch oven working in batches until lightly browned on all sides; remove to a plate. 6. Pour off all but about 2-3 tablespooons fat, and add in the onions, chopped garlic and thyme; saute until lightly browned. 7. Add in broth and red wine; bring to a boil, stirring. 8. Return the ribs to the Dutch oven (if possible in a single layer). 9. Add in the fresh small button mushrooms (if using, no need to saute the mushrooms first). 10. Cover with a lid and simmer for about 2 hours, or until the ribs are desired tenderness. 11. Season with salt and pepper to taste. 12. **NOTE** this is only optional: remove the ribs to a platter to keep warm and drain the cooking liquid through a sieve, then transfer the liquid to a saucepan to simmer and reduce slightly and thicken, scimming any fat that has accumulated on top, or you can just serve the sauce just as is from the Dutch oven. 13. Pour the sauce over the ribs. ---------------------------------------------------------------------------
Nutrition
Ingredients
