Cooking with a hearty wine like Bordeaux leaves you with a velvety and flavorful sauce. I highly suggest you pair your dinner with what you cook with. Serve on top of creamy mashed potatoes and enjoy to your heart's content.


  1. 4 pounds Beef Short Ribs, about 6 large short ribs
  2. Kosher Salt and Ground Black Pepper, for seasoning
  3. 2 tablespoons Olive Oil
  4. 2 tablespoons Butter
  5. 1 whole Onion, chopped
  6. 3-4 whole Carrots, peeled and sliced on bias
  7. 6 whole Garlic Cloves, minced
  8. 2 tablespoons Tomato Paste
  9. 1 can {14.5 ounces} Diced Tomatoes
  10. 1 cup Red Wine
  11. 2 cups Beef Stock
  12. 2 whole Bay Leaves
  13. 1 package {8 ounces} Baby Bella Mushrooms, sliced
  14. 1 tablespoon Cornstarch
  15. 2 tablespoons Cold Water
  16. Parsley, chopped for garnish


  • STEP 1 In a large heavy bottomed pot, heat olive oil over medium high heat. Liberally season the short ribs with kosher salt and pepper. Sear all sides of short ribs in pot, about 2 minutes a side. Remove to a plate and set aside. Pour oil out of the pot and turn heat down to medium.
  • STEP 2 Add butter to the pot, chopped onions and carrots. Saute for about 3-5 minutes until veggies are slightly tender. Add garlic and tomato paste. Stir to combine and cook until fragrant, about 30 seconds.
  • STEP 3 Add the can of tomatoes with juice to pot. Stir in red wine. Deglaze and scrap any brown bits on the bottom of the pot.