Braised (Bone In) Short Ribs

M has been working on the plane all week in these cold temps.  I've been trying to have a warm / nice meal ready when he gets home.  If you haven't checked it out, I made a chicken pot pie earlier this week.  I posted a new picture to show that it actually turned out this time!  (Small wins!!)
This recipe is for bone in short ribs.  I always worry when I make something that M has made...and well!  He hasn't tried the bone in type though so I thought I'd give it a try.  These were fall off the bone tender and just so flavorful!  They take hours to roast so, it's a good weekend meal!

Ingredients: (4-5 servings)
8 whole Beef Short RibsKosher Salt and Pepper To Taste
1/4 cup All-purpose Flour
6 pieces Pancetta, Diced (I used bacon because I couldn't find pancetta)
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 sprigs Thyme
2 sprigs Rosemary

Directions:
Salt and pepper ribs, then dredge in flour. Set aside.

In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.

Add olive oil to pan with the pancetta 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 flavorful bits of glory. Bring to a boil and cook 2 minutes.

Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.

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. (Can also refrigerate mixture, then remove solid fat from the top.)