I couldn’t find a recipe I liked for these, so I kind of made it up (with help from many other recipes, since I never made beef short ribs before!). Also, it got eaten waay too fast for me to even think about taking a photo!

* 1 pack beef short ribs (5 were in the pack we had)
* 2-4 tbsp grapeseed oil
* 3 slices bacon
* 1 sliced onion
* 1-2 sliced peppers
* 2 cups chopped celery
* 0.5-1 cup balsamic vinegar
* 0.5-1 cup water or beef broth
* garlic salt and pepper to taste

1. Preheat over to 300 degrees F.
2. Pat dry the short ribs and rub the garlic salt and pepper into the meat.
3. In a skillet, heat 2 tbsp grapeseed oil until shimmering, add beef ribs and briefly sear all sides (keeps moisture in). This may require cooking the ribs in batches. Once all sides are seared, transfer ribs into a deep-sided baking dish.
4. Sauté onions, peppers, & celery in leftover beef fat. If there’s not enough, cook the bacon first, and use the bacon fat to sauté the veggies. Add garlic salt, pepper, balsamic vinegar, and water/broth to the veggies and allow to simmer while you:
5. Place bacon slices over beef short ribs in the pan, and then pour veggies & sauce over ribs and cover bacon pan.
6. Bake, covered, for 2-2.5 hours, or until meat is falling off the bones.
7. Allow to sit out of the over for 10-15 minutes to reach a comfortable eating temperature, and enjoy!