Remove any membranes (or silverskin) from short ribs.

Combine flour, salt, and pepper and rub into the ribs.

Brown them in the bacon fat or olive oil in a large skillet, turning as they brown. Add chopped onions, garlic and parsley.

When browned, pour off all but a small portion of the drippings remaining in pan. Add remaining ingredients except the pearl onions and carrots.

Bring the sauce to a boil, then cover the pan and transfer to a preheated 325°F oven and bake for 90 minutes. Add onions and carrots, reduce heat to 250°F and bake for another hour or until ribs are fork tender, basting occasionally.

These ribs are excellent when cooked on the grill or in a smoker. Maintain a temperature of 250-300°F until tender, basting occasionally with beef broth as needed.