-
1
Bring the red wine to a boil in a medium saucepan.
-
2
Lower the heat so the wine is boiling gently and cook until the wine is reduced to 1 cup.
-
3
Set aside.
-
4
Pour 1 cup of the hot stock over the mushrooms in a small, heatproof bowl.
-
5
Let stand until softened, about 20 minutes.
-
6
Drain the mushrooms in a sieve lined with a double thickness of cheesecloth or a coffee filter; reserve the soaking liquid.
-
7
Rinse the mushrooms briefly to remove any grit.
-
8
Chop the mushrooms coarsely and set them aside.
-
9
Season the ribs generously with salt and pepper.
-
10
Heat the oil in a wide, heavy braising pan over medium heat.
-
11
Lay as many of the short rib pieces as will fit into the pan in a single layer.
-
12
Cook, turning as necessary, until evenly and well browned on all sides.
-
13
Remove them to a plate and repeat with the remaining ribs.
-
14
Adjust the heat as the ribs cook, so that they brown without burning.
-
15
Pour off all but about 2 tablespoons of the fat from the pan.
-
16
Stir in the onions and bacon and cook, stirring, until the onions are lightly browned, about 6 minutes.
-
17
Stir in the chopped mushrooms and the carrot, rosemary, bay leaves, and cloves.
-
18
Season lightly with salt and pepper, and cook until the carrot is wilted, about 3 minutes.
-
19
Drop in the tomato paste and stir well until the vegetables are coated and the tomato paste begins to darken, 2 to 3 minutes.
-
20
Pour in the reduced wine and the crushed tomatoes and tuck the browned short ribs into the pan.
-
21
Pour in enough of the remaining chicken stock to barely cover the ribs.
-
22
Bring to a boil, then lower the heat so the liquid is at a lively simmer.
-
23
Cook, adding the remaining stock a little at a time as necessary to keep the ribs covered, until the ribs are tender and just about to fall off the bone, 2 1/2 to 3 hours.
-
24
Taste the cooking liquid from time to time as the ribs cook and add salt if necessary.
-
25
Pick out the ribs from the sauce, carefully so as to prevent the bone from falling out, and set them on a baking sheet.
-
26
Ladle the cooking liquid into a sieve placed over a bowl and push the liquid through with the back of the ladle.
-
27
Discard the solids in the sieve and return the strained liquid to the pan.
-
28
Tuck the ribs back into the sauce.
-
29
You may serve the ribs at this point, or cool them in the liquid and refrigerate them for up to three days.
-
30
Bring them back to a simmer and cook until heated through before serving.
