1 head of garlic unpeeled (slice off top ⅓ of entire head)
8 slices of bacon (snipped with kitchen shears into 1 inch pieces)
1 box of mushrooms
½ onion sliced into rings
3 Tb heavy cream
fresh parsley for garnish
Instructions
Preheat oven to 350 degrees
Heat up 2 Tb canola oil in a Dutch oven or large casserole/saute pan that is oven proof on medium heat
Season short ribs with kosher salt and pepper
Sear ribs in hot oil on both sides, about 10 minutes total
Add garlic face down to pan and the entire can of tomato paste and stir for 1-2 minutes until short ribs are somewhat coated
Add ½ bottle of wine and bring to a boil for 10 minutes until reduced by about half, scrape up the brown bits!
Add enough beef broth to cover ribs
Cover dutch oven or large casserole and cook for 3 hours, basting occasionally.
For the Sauce and Bacon/Mushroom Topping
While ribs are cooking, saute mushrooms and onions in a touch of olive oil until mushrooms have sweated out some of their water and are slightly browned
In a separate pan, fry up cut up pieces of bacon on medium heat until browned
Drain and add to mushrooms and onions
Add 3 Tb heavy cream and crank up heat until cream thickens slightly
When ribs are done cooking, pull out the garlic and smash the softened cloves and add back to the sauce
Stir to combine
Top the short ribs with mushroom, onion and bacon topping. Garnish with parsley.
Recipe by What's On Parker's Plate at https://parkersplate.com/short-ribs-with-bacon-and-mushrooms/