Preheat your oven to 300 degrees.
Season your ribs with salt and pepper.
Then lightly dredge in flour.
In a large Dutch oven, over medium heat, cook the bacon until all of the fat is rendered and the meat is crispy, but not burned.Remove bacon to paper towel.
Crank up the heat to high and add your oil to the bacon fat. Brown the ribs in batches.
Remove from pan and set aside.
Lower the heat and add carrots, onion and garlic.
Stir that around for a minute or so, then add a little bit of the beef broth, scraping the bottom of the pan to incorporate all those little bits of meat.
Add the remainder of the broth, 1 teaspoon salt and pepper to taste and bring to a boil.
Now add your browned ribs and top with thyme and rosemary.
And don’t forget about that cooked bacon.
Cover and place pot in oven for two-and-half to three hours.
Remove from oven and allow to rest with the lid on for at least 20 minutes.
Oh, the aromas of this feast will have you counting the seconds.
You can whip up a batch of creamy cheese grits to serve with these. You can find the recipe Here . But if you prefer, mashed potatoes are an option, too.