- 4 bone-in short ribs (2 inches thick, 2 pounds total)
- Coarse salt and freshly ground pepper
- 2 teaspoons cornstarch
- 3 tablespoons extra-virgin olive oil
- 8 ounces white button mushrooms, quartered
- 3 carrots, 2 finely chopped and 1 cut into 3/4-inch cubes
- 3 shallots, minced
- 2 celery stalks, coarsely chopped
- 2 strips bacon, thinly sliced crosswise
- 1 tablespoon tomato paste
- 2 thyme sprigs
- 1 dried bay leaf
- 1 cup dry red wine, such as Burgundy
- 8 cups homemade or store-bought low-sodium beef stock
- 2 cups water
- <u>Herbed Egg Noodles</u>, for serving
- <u>Horseradish Chive Bread</u>, for serving
- Season ribs with 1/2 teaspoon 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 sides, about 6 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
a 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 1/2 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. Ladle soup over bowls of herbed egg noodles and serve with horseradish chive bread on the side.
Soup can be refrigerated for up to 2 days or frozen for up to 1 month. Thaw before using. Skim fat from top, and reheat.