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1
Set oven to 350 degrees F.
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2
Heat bacon fat (or oil if using, can use both) in a large Dutch oven over medium-high heat.
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3
In a shallow dish mix together flour, seasoning salt, black pepper and garlic powder.
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4
Dredge the short ribs in the flour mixture to coat, shaking off any excess flour on ribs.
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5
Brown the ribs in the Dutch oven working in batches until lightly browned on all sides; remove to a plate.
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6
Pour off all but about 2-3 tablespooons fat, and add in the onions, chopped garlic and thyme; saute until lightly browned.
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7
Add in broth and red wine; bring to a boil, stirring.
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8
Return the ribs to the Dutch oven (if possible in a single layer).
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9
Add in the fresh small button mushrooms (if using, no need to saute the mushrooms first).
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10
Cover with a lid and simmer for about 2 hours, or until the ribs are desired tenderness.
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11
Season with salt and pepper to taste.
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12
**NOTE** this is only optional: remove the ribs to a platter to keep warm and drain the cooking liquid through a sieve, then transfer the liquid to a saucepan to simmer and reduce slightly and thicken, scimming any fat that has accumulated on top, or you can just serve the sauce just as is from the Dutch oven.
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13
Pour the sauce over the ribs.
