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Red Wine Braised Short Ribs

Course: Main Course
Keyword: dairy free, gluten free, Slow cooked
Servings: 4


  • 1 pound applewood smoked bacon sliced into 1 inch chunks
  • 4 short ribs
  • 2 tbsp flour
  • 1 yellow onion diced
  • 4 cloves of garlic minced
  • 8 oz assorted mushrooms cremini or maitake mushrooms, sliced
  • 3 carrots sliced
  • 1 bottle dry red wine
  • 1/3 cup cognac optional, for more boozy flavor
  • 2 cups beef broth can use chicken if you don't have any beef.
  • 1 6 oz can tomato paste
  • 1 tbsp fresh thyme
  • 1 tbsp salt divided
  • 1 tea fresh ground pepper


  • Preheat oven to 325
  • On medium heat brown bacon in dutch oven. Remove once cooked and set aside.
  • Season short ribs in 1 1/2 teaspoons of salt and flour. Brown the ribs in the bacon fat on all sides until dark golden brown.
  • Remove short ribs and set with cooked bacon crumbles. Sautee onions, garlic, mushrooms and carrots in the dutch oven for several minutes.
  • Deglaze the pan with red wine and cognac, simmer for one minute, then add beef broth
  • Stir in tomato paste, fresh thyme, the remaining 1 1/2 teaspoon salt and pepper
  • Add the short ribs and bacon to the boozy veggie mixture. Cover and place in the oven.
  • Cook in the oven for 4-5 hours, until the meat is tender. Turning the meat occasionally and making sure that the sauce doesn't dry out. If the sauce needs more liquid add more broth or hot water.
  • Once the short ribs are nice and tender, serve!