Short Ribs with Bacon and Mushrooms
Recipe type: Main Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Slow cooked Short Ribs with Bacon and Mushrooms
  • 2 packages of short ribs (8-10 ribs)
  • kosher salt and pepper to taste
  • 2 Tb canola oil
  • 1 6 oz can tomato paste
  • ½ bottle of red wine
  • 1 box of beef stock
  • 1 head of garlic unpeeled (slice off top ⅓ of entire head)
  • 8 slices of bacon (snipped with kitchen shears into 1 inch pieces)
  • 1 box of mushrooms
  • ½ onion sliced into rings
  • 3 Tb heavy cream
  • fresh parsley for garnish
  1. Preheat oven to 350 degrees
  2. Heat up 2 Tb canola oil in a Dutch oven or large casserole/saute pan that is oven proof on medium heat
  3. Season short ribs with kosher salt and pepper
  4. Sear ribs in hot oil on both sides, about 10 minutes total
  5. Add garlic face down to pan and the entire can of tomato paste and stir for 1-2 minutes until short ribs are somewhat coated
  6. Add ½ bottle of wine and bring to a boil for 10 minutes until reduced by about half, scrape up the brown bits!
  7. Add enough beef broth to cover ribs
  8. Cover dutch oven or large casserole and cook for 3 hours, basting occasionally.
For the Sauce and Bacon/Mushroom Topping
  1. While ribs are cooking, saute mushrooms and onions in a touch of olive oil until mushrooms have sweated out some of their water and are slightly browned
  2. In a separate pan, fry up cut up pieces of bacon on medium heat until browned
  3. Drain and add to mushrooms and onions
  4. Add 3 Tb heavy cream and crank up heat until cream thickens slightly
  5. When ribs are done cooking, pull out the garlic and smash the softened cloves and add back to the sauce
  6. Stir to combine
  7. Top the short ribs with mushroom, onion and bacon topping. Garnish with parsley.short ribs
Recipe by What's On Parker's Plate at