This recipe for Braised Boneless Short Ribs makes the most tender beef you will ever have!

In this video, I will show you how to make some amazing Braised Boneless Short Ribs. Now, these are definitely a dish that will impress your guests. They're so succulent and tender that they'll practically melt in your mouth. Find the full recipe and many more at: https://www.errenskitchen.com/braised... Ingredients 3 ½ pounds boneless short ribs trimmed of excess fat 2 teaspoons kosher salt 2 tablespoons olive oil 12 oz bacon chopped 2 large onions peeled and sliced 4 large carrots, peeled and cut into 2-inch pieces 2 celery ribs chopped 1 lb brown mushrooms Cremini, baby Bella or chestnut mushrooms 4 medium garlic cloves peeled 2 tablespoons flour 2 cups wine, red or white, both work 1 cup beef stock 1 bay leaf Fresh parsley chopped fresh ground pepper. Instructions Preheat the oven to 300°F and adjust the oven rack to the lower-middle position, and heat the oven. Pat the beef dry with paper towels and season with 2 teaspoons of salt. Heat 1 tablespoon oil in a large heavy-bottomed oven-safe pot over medium-high heat until hot. Add the chopped bacon and cook until crisp. Using a slotted spoon, remove from the pan, and set aside. Drain all but 2 tablespoons of fat from the pot. Add half of the beef and cook, without moving, until well browned (about 4 to 6 minutes). Turn the beef and cook on the second side until well browned, reducing heat if fat begins to smoke. Transfer beef to a plate and repeat with the remaining tablespoon of oil and short ribs. Set the browned ribs aside on a dish. Reduce the heat to medium, add the onions, celery, and carrots, and cook, occasionally stirring, until the onions are softened and beginning to brown, 10-12 minutes. (If onions begin to darken too quickly, add 1 to 2 tablespoons of water to the pan.) Add the mushrooms and cook until they release their liquid and the liquid cooks off. Add the garlic and cook another minute. Add the flour and coat the mixture well. Cook, constantly stirring, until it browns on the sides and bottom of the pan, about 2 minutes. Increase heat to medium-high, add wine, and simmer, scraping the bottom of the pan with a wooden spoon to loosen browned bits until reduced by half, 8 to 10 minutes. Add the stock, parsley, pepper, and bay leaf. Add cooked bacon, browned beef, and accumulated juices to the pot; cover and bring to simmer. Transfer pot to oven and cook until a fork slips easily in and out of meat, 3 to 3½ hours. Using tongs, transfer meat to a cutting board and shred or cut into bite-sized pieces and return to the pot. Taste for seasoning and add salt as needed before serving.