4 pounds short ribs
3 Tablespoons bacon fat
3 Tablespoons olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
1 cup flour
2 medium onions, coarsely chopped
4 cloves garlic, chopped
3 cups beef broth
1/2 cup crushed tomatoes
Preheat oven to 350 degrees Fahrenheit.
Combine flour, salt and pepper in large zip-lock baggie. Dredge ribs, one at a time, in flour, shaking off excess.
Heat bacon fat In a Dutch oven (or other heavy, oven-proof pot ) set over medium-high heat. Brown ribs on all sides. Remove ribs from pan and set aside.
Add olive oil, chopped onions, and garlic to pan and saute until softened (about 5 minutes). Add short ribs, broth and crushed tomatoes. Cover and place in oven for 2 hours. Remove from oven and take ribs out of pot. Place broth with onions into blender and blend to make gravy.
