Last weekend we bought some boneless short ribs at Costco. I've never made short ribs, but I think I definitely will make them again. They were tasty! Google let me to The Pioneer Woman's "Braised Short Ribs" recipe, which I used as my starting point...and of course changed a few things here and there.Ingredients: 8 whole Beef Short Ribs (I used a small-ish Costco package and sliced them into equal sized chunks) Salt and Pepper To Taste ¼ cups All-purpose Flour 6 pieces Pancetta, Diced (I used 3 slices of bacon, because that's what I had) 2 Tablespoons Olive Oil 1 whole Medium Onion, Diced 3 whole Carrots, Diced 2 whole Shallots, Peeled And Finely Minced 2 cups Red Or White Wine 2 cups Beef Or Chicken Broth (enough to almost cover ribs) 2 (ish) tablespoons Balsamic vinegar 1 (ish) tablespoon Worcestershire sauce 2 sprigs Thyme 2 sprigs Rosemary (I had neither rosemary nor thyme, so I used basil, oregano, and sage) Slice ribs into equal size chunks, sprinkle with salt and pepper (I put the salt and pepper in the flour instead) Dredge in flour and set aside. In a large dutch oven (I used my stainless steel soup pot), cook bacon (or Pancetta if that's what you are using) over medium heat until crispy and all fat is rendered. Remove and set aside. Do not discard grease (clearly if something is going to be cooked in bacon grease, it's going to be delicious, right?). Add olive oil to pan with the bacon grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium. Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the delicious bits at the bottom of the pan. Bring to a boil and cook 2 minutes. Add broth, balsamic vinegar, Worcestershire sauce, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. (If you are not using the fresh rosemary and thyme, add your dried spices of choice here.) Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid. (The recipe didn't mention what to do with the bacon, so I added it back in here...I am morally opposed to wasting bacon.) Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (You can also refrigerate mixture, then remove solid fat from the top.) I made mashed potatoes with feta cheese as a side dish. The whole meal was delicious!