Categories: Soup

Ingredients

• 4 bone-in short ribs, 3 lbs total
• S&P
• 2 t. cornstarch
• 3 T. EVOO
• 8oz white button mushrooms, quartered
• 6 carrots, finely chopped into cubes
• 3 shallots, minced
• 3 celery stalks, chopped
• 2 strips bacon, thinly sliced crosswise
• 1 T. tomato paste
• 2 thyme sprigs
• 1 bay leaf
• 1 cup dry red wine (ie Burgundy)
• 8 c. low-sodium beef broth
• 2 c. water

Directions

1. Season ribs. coat with cornstarch

2. heat oil in large heavy pot over med-high heat.

3. Lightly brown ribs on all sides; 6 mins. Transfer to plate.

4. Add mushrooms to pot. Cook until browned; 4 mins. Transfer to a bowl, add carrots.

5. Add shallots, celery, bacon and carrots to pot. Cook until caramelized, 6 mins. Stir in tomato paste

6. Return ribs with place juices to pot. Add thyme and bay leaf. Raise to high heat.

7. Add wine, cook, scraping up brown bits w/ a wooden spoon, until slightly reduced, about 1 min.

8. Add stock and water. Bring to a boil

9. duce heat and simmer, partially covered until beef is tender; 2-2.5 hours.

10. Remove ribs.

11. Separate meat from bones; discard. Cut meat into bite-size pieced; return to pot.

12. Add reserved mushroom/carrot mixture. bring to a simmer; cook until carrots are tender.

13. Season with salt.

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