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  • 4 pounds grassfed short ribs

  • sea salt and fresh ground pepper

  • 1 Tbs coconut oil

  • ½ pound bacon, ¼ inch diced

  • 1 bottle of good red wine

  • 2 cloves garlic

  • 1 pound fresh mushrooms

  • 2 cups onions

  • 4 fresh carrots

  • 6 beets, cut in half

  • 2 lbs potatoes scrubbed

  • 2 Tbs finely chopped parsley

Season short ribs with salt and pepper in cast iron pan, medium high heat with the coconut oil.  Cook bacon until medium.  Drain.

Pour off all but 1 Tbs of the fat from the cast iron pan.  Work in batches to make sure to brown the ribs on all sides, 8-10 minutes per batch.  Transfer all batches to slow cooker making sure you use a rubber spatula on the last batch insuring that all the residue from the pan goes into the crock pot.

Add bacon, mushrooms, and the bottle of wine.  Cover and cook on high for 6 hours or until meat is fork tender.  Add the garlic and onions and the rest of the vegetables.  Cook 2 more hours.  Sprinkle the parsley over the top and serve.

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