Having made this once, I would double it the next time I made it – there are lots of steps but it is definitely amazing!
- 4 bone-in short ribs (2 inches thick, 2 pounds total)
- Coarse salt and freshly ground pepper
- 2 tsp cornstarch
- 3 Tbsp extra-virgin olive oil
- 8 ounces white button mushrooms, quartered
- 3 carrots, 2 finely chopped and 1 cut into ¾-inch cubes
- 3 shallots
- 2 celery stalks, coarsely chopped
- 2 strips bacon, thinly slice crosswise
- 1 Tbsp tomato paste
- 2 thyme sprigs
- 1 dried bay leaf
- 1 cup dry red wine, such a Burgundy
- 8 cups homemade or store-bought low-sodium beef stock
- 2 cups water
*Easy addition – Toss 12 ounces cooked egg noodles with 2 Tbsp unslated butter and 2 Tbsp chopped fresh flat-leaf parsley
Season ribs with ½ tsp salt and some pepper. Coat with cornstarch. Heat oil in a large heavy pot ( preferably enameled cast iron) over medium-high heat. Lightly brown ribs on all side, about 4 minutes. Transfer to a plate.
Add mushrooms to pot. Cook until browned, about 4 minutes. Transfer to a bowl; add cubed carrot.
Add shallots. celery, bacon and chopped carrots to pot. Cook until caramelized, about 6 minutes. Stir in tomato paste.
Return ribs with plate juices to pot. Add thyme and bay leaf. Raise heat to high. Add wine. Cook, scraping up brown bits with wooden spoon, until slightly reduced, about 1 minute. Add stock and water. Bring to a boil. Reduce heat, and simmer, partially covered, until beef is tender, 2 to 2 ½ hours.
Remove ribs. Separate meat from bones; discard. Cut meat into bite-size pieces; return to pot. Add reserved mushroom-carrot mixture. Bring to a simmer; cook until cubed carrots are tender. Season with salt.