Total Calories: 1,416
Preheat oven to 350°. Dredge ribs in flour, knocking off excess. Heat bacon fat in a 6-quart Dutch oven over moderately high heat until hot but not smoking. Brown the short ribs. Transfer ribs to a large plate. Pour off all but about 2 tablespoons bacon fat remaining in Dutch oven, and in it cook garlic, onions, carrots, and rosemary with salt and pepper to taste over moderate heat, stirring until browned lightly; add mush-rooms, if desired. Cook mixture about 6 more minutes.
Deglaze the pot with red wine. Add beef broth to the vegetable mixture and bring to a boil, stirring. Return ribs to the pot and cover. Cook (braise) in the oven until tender, about 2 hours.
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