There’s nothing quite like slow cooked meat.

Similar to Boeuf Bourguignon, veggies, meat, wine, broth, time.

Prep time: 10-20 minutes

Cooking time: 3 hours


  • 2 lbs Beef shortribs (preferably bone-in)
  • 1/2 cup of flour
  • 2 cups red wine
  • 2 cups beef, chicken, or veggie stock
  • 2 slices of bacon
  • 4 cloves of garlic, diced
  • 1 medium onion, diced
  • 2 medium carrots, rough cut
  • 1 stalk celery, rough cut
  • 1 tsp salt
  • 2 tsp pepper
  • 1 tsp thyme (or 1 sprig fresh)
  • 1 tsp rosemary (or 1 sprig fresh)

I’ve found shortribs at the store available a couple ways, one is bone in about 2″ long (my favorite cut), one is bone-in about 4″ long, and boneless strips, which you can just cut into 2″ sections. Bone in is preferred, the taste as they cook in the broth is just better. But, if boneless is all you can find, that’ll work as well.


  • Pre-heat oven to 350
  • Cook bacon in a deep, heavy, oven-safe pot, like a dutch oven, until crispy
  • Remove bacon, leaving the grease in the pan
  • Add some olive oil to cover the bottom of the pan
  • Turn heat to high
  • Coat each piece of shortrib in flour
  • Put shortribs in pan in batches, quickly browning each side of shortribs, 1 minute or less per side
  • Remove browned shortribs to a plate
  • Turn heat down to medium
  • Add onions to pan, cook for a minute
  • Add carrots celery and garlic, cook for another minute
  • Add red wine, deglaze pan, bring to a boil
  • Add salt & pepper
  • Add shortribs back to pan
  • Add thyme & rosemary
  • And just because you’ve got it around, chop up the removed bacon, and toss that back in too
  • Add broth until shortribs are just covered with broth
  • Cover pot, put into oven
  • Leave in oven, covered for 2 hours
  • Reduce heat to 325, remove cover, continue cooking for 45 minutes
  • Remove pot from oven, gently stir once or twice, cover, let sit for 20 minutes
  • Serve it up! Good on it’s own with a veggie side, over potatoes or polenta or diced cauliflower