Braised Short Ribs

2-lbs beef short ribs
3oz-olive oil
Kosher salt
Freshly cracked white peppercorns
2oz-slab bacon or double smoked bacon, chopped
2-cups chopped white onion
1-cup chopped carrots
1-cup peeled & chopped celery root
2-whole garlic cloves
1-cup red wine, (a Baco Noir works well)
6-cups beef stock
2-bay leaves
2-sprigs fresh rosemary
2-sprigs fresh thyme
1-tsp whole white peppercorns

In a heavy saucepan, heat oil over high heat
When hot, season ribs with salt & pepper; sear ribs on all sides and remove from pot
Add bacon, onions, carrot, celery root & garlic
Cook until golden brown
Add the red wine and deglaze the pot
Reduce wine until almost gone
Add ribs back to pot & cover with beef stock
Add bay leaves, fresh rosemary, thyme, & peppercorns
Simmer over medium low heat until ribs are completely cooked and almost falling off the bones
Remove when ribs are done, approx 2 1/2 to 3 hours
Strain all ingredients from liquid (optional, but remove bay leaves) and return to pot over high heat to reduce
When sufficiently reduced and thickened, add ribs back to sauce
Serve