Short ribs take a long time no matter the cooking method so you might as well make them in the Sun Oven. They come out tender and delicious every time.

Italian Style Short Ribs


4 slices bacon, chopped

3 pounds boneless beef short ribs

1 teaspoon salt, divided

1/2 teaspoon pepper

1 onion, finely chopped

2 cloves garlic, minced

1/4 cup dry red wine

1 (28-ounce) can crushed tomatoes

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon red pepper flakes


Cook the bacon in a Dutch oven until crisp. Use a slotted spoon to remove the bacon; reserving the droppings in the Dutch oven. Season the ribs with 1/2 teaspoon of the salt and the pepper. Brown the ribs on all sides in the bacon drippings; transfer to a plate. Cook the onion and garlic in the drippings until softened, about 5 minutes. Return the bacon and ribs to the Dutch oven along with any juices. Turn the heat up slightly and add the wine, stirring with a wooden spoon to scrape up any browned bits.  Add the tomatoes, basil, oregano, red pepper, and remaining 1/2 teaspoon salt. Cover and transfer to the Sun Oven. Cook until the meat is very tender, 2 to 3 hours. Serve over polenta or pasta.

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