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Braised Short Ribs (with Bacon)

Carla DiTondo - Thursday, October 04, 2018

Let's make...

Braised Short Ribs (with Bacon)


  • 4 lbs. All Natural Short Ribs (We suggest Bone-In)
  • ½ lb Arctic Food’s Uncured Bacon, Diced
  • 3 Tbsp. Vegetable oil
  • 1 cup White Onion, diced
  • 3/4 cup Celery, Rough chopped
  • 3/4 cup Baby Carrots
  • 2 dried bay leaves
  • 1 Sprig Fresh Thyme
  • 1 Tbsp. Tomato Paste
  • 3/4 cup Dry Red Wine
  • 1 1/2 cups low salt beef stock/broth
  • 2 tsp. Red wine Vinegar (optional)
  • Sea Salt & Freshly Ground Black Pepper, to taste
  • We suggest: Finishing with Saltopia Salt – “Dirty Wedding” or “Escort”


  1. In 8 Qt. Dutch oven, heat 2 T. of the oil over medium heat. Season the ribs with 2 tsp. salt and 1 tsp. pepper. Add half of the ribs and cook, turning with tongs, until nicely browned on all sides, 3 - 4 minutes per side. Transfer the ribs to a platter and repeat with the remaining ribs. Pour off all but a thin layer of fat from the pot.
  2. Add the remaining 1 Tbs. oil, and the chopped Bacon, onions, carrots, & celery. 
  3. Cook, stirring & scraping up any browned bits on the bottom of the pan, until the vegetables are soft and lightly browned; 6 to 8 minutes. Add the bay leaves, Sprig of Thyme, and tomato paste, and cook stirring about 1 minute.
  4. Pour the wine into the pot and cook stirring to scrape up any browned bits on the bottom of the pot, until the liquid is reduced, about 2 minutes.
  5. Transfer all the ribs and any juices that have accumulated on the platter back into the pot. Pour the beef stock over the ribs and arrange the ribs as evenly as possible and no more than two layers deep. Bring the liquid to a simmer, cover and put the pot in a 325* oven (OR SLOW COOK ON LOW IN A CROCK POT FOR 6-8 HOURS). Cook, turning the ribs with tongs, half way through, until they are fork tender; about 2 1/2 hours.
  6. Transfer the ribs to a serving platter. Let the sauce and solids sit in the pot for a few minutes to cool and with a shallow spoon, skim off as much of the fat as possible from the surface. Season with salt and pepper to taste – OR use one of the suggested SALTOPIA Infused Sea Salts, to finish. Stir in the vinegar, optional. Serve the ribs with the sauce spooned over them. ENJOY!

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