Chop bacon into 1 1/2 inch chunks. Brown the bacon and set aside. Save the bacon grease too.
Mix the dredge, and coat the ribs. Shake off the extra and set aside.
Be sure that all veggies are chopped and ready to go.
Pre-heat oven to 350 degrees F.
Pre-Heat a cast iron skillet on Medium High heat for 5 minutes.
Open your windows! It'll be smokey soon!
Time for the action:.
Once skillet is heated, lightly coat the skillet with the bacon grease, and in batches (3-4)sear the Short ribs. This is the smokey part. Be sure to keep the bottom of the pan nicely coated. Set Ribs aside once again.
Turn skillet off, and coat the bottom of the skillet once more with grease.
Add Onion, keep stirring as not to burn the onions. Once the sizzling subsides a little, turn the heat back on to Medium.
After a few minutes, add the garlic and thyme. Continue to cook for another couple of minutes.
Add 1 pinch of salt, 1 pinch of cracked pepper.
Add carrot and celery, turn the heat back up to medium high and cook for a few more minutes. The veggies should now be almost cooked through.
Add 1 more pinch of salt. Before you add anymore Salt, check the taste. Very Light salt is all that is needed, as this will all be reduced.
Once the temp of the skillet has raised once again, deglaze the pan with wine. Be sure to scrape the bottom of the pan.
Add 1-2 Tbls. of cooked bacon.
Add 1 Tbls. of fresh thyme.
Cover the cast iron skillet with lid, and place in the 350 degree F. oven for 2 hours or until the meat is nice and tender. No less than 2 hours though.
Once on plate, garnish the top with a pinch of thyme and a pinch of bacon. The crunchy bacon adds a great texture change!