Substition for red wine

Both old NYT diners journal abd chowhound have good suggestions on this. One easy way for savory dishes, like your short ribs, is to sub for every cup of wine 7/8 cup of juice (Apple, tomato ot whit grape) and 1/8 cup lemon juice or vinegar. These give passable non-alcoholic simulation of the sugars and acid in wine. So easy to use in sny recipe you or your baby already likes.

Here's a short article about verjus which can substitute for wine and apparently a red verjus is now available. Perhaps your wine merchant can help you.
http://www.bonappetit.com/test-kitchen/ingredients/article/verjus

Here's one from Alton Brown: http://www.foodnetwork.com/recipes/alton-brown/good-eats-beef-stew-recipe.html

I usually substitute beef broth when red wine is specified.

Here's a recipe that uses apple cider vinegar
http://www.marthastewart.com/312756/short-ribs-with-root-vegetables

First of all, the small amount of alcohol that will remain after a braise will not harm your baby. More than 98% of the alcohol will cook off leaving only the flavor. If you still think you don't want to cook with the wine, you could sub beef stock. It will give an entirely different flavor to your dish, however. Perhaps sub half of the wine called for in the dish for beef stock, and have the best of both worlds?