Bone Suckin’ Rubbed Short Ribs

Step 1

In a medium, flat bottomed container, mix Bone Suckin’® Seasoning & Rub, sea salt, pepper and flour. Dredge the ribs, covering all sides, in the dry mix. Set aside.

Step 2

In a large skillet, over medium heat, cook the pancetta until crispy. Remove the pancetta and set aside. Do not discard the grease.

Step 3

Add the olive oil to the pancetta grease and raise the heat to high. Brown the ribs on all sides, about a minute per side. Remove the ribs and set aside. Turn heat to medium.

Step 4

Place the onions, carrots and shallots in a skillet and sauté for 5 minutes. Add wine to skillet, stir and bring to a boil for 2 minutes. Add broth, salt and pepper to taste.

Step 5

Put the ribs in a slow-cooker and pour broth over ribs. Add sprigs of thyme to slow-cooker.

Step 6

Cook the ribs in a slow cooker for at least 6 hours or more if you would like. The meat should be falling off the bone and in wonderful gravy. Enjoy! Notes: This is a dish that is also better the next day. It can be refrigerated, but the fat that solidifies should be skimmed off the top. Reheat and serve over Bone Suckin’® Goat Cheese Potatoes or rice!