4 bone-in short ribs
Salt and pepper
1/3 cup cornstarch
4 Tablespoons extra-virgin olive oil
8 oz. mushrooms, cut into 1/8's
3 celery stalks, coarsely chopped
1 medium onion, diced
4 carrots, finely chopped
1 carrot, cut into 1/2" pieces
2 strips bacon, thinly sliced diagonally
3 Tablespoons tomato paste
2 teaspoons minced garlic
1 bay leaf
2 teaspoons dried thyme
1 cup dry red wine
8 cups beef stock
1 Tablespoon balsamic vinegar (optional)
Season ribs with freshly ground salt and pepper.
Coat ribs in cornstarch.
Heat olive oil in heavy pot (I use enameled cast iron) over medium-high heat. Add ribs to preheated pot.
Brown ribs on all sides until lightly browned. Transfer to a plate.
Add chopped mushrooms to pot.
Cook mushrooms until brown. Transfer to a bowl.
Add onions, celery, carrots and sliced bacon to pot and cook until caramelized; about 7-8 minutes.
Stir in tomato paste.
Place the ribs back into the pot. Add minced garlic, bay leaf and thyme.
Raise the heat to high. Add red wine; stirring constantly and scraping up brown bits on bottom of pan with a wooden spoon. Continue cooking until slightly reduced; about a minute or so.
Add beef stock and bring to a boil. Reduce heat and simmer, partially covered for approximately 2 1/2 hours, or until beef is tender.
Remove ribs from pot and allow to cool. Separate the meat from the bones and discard bones. Shred meat into bite size pieces and return to pot.
Return mushrooms to pot and bring to a simmer. Add 1 Tablespoon Balsamic Vinegar (optional) and stir.
Season with salt.
Serve in a bowl over cooked egg noodles or jasmine rice for a really hearty soup.
Note: Can also thicken slightly with cornstarch if desired.