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Directions
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1. 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.
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2. Add mushrooms to pot. Cook until browned, about 4 minutes. Transfer to a bowl; add cubed carrot.
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3. Add shallots, celery, bacon, and chopped carrots to pot. Cook until caramelized, about 6 minutes. Stir in tomato paste.
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4. 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.
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5. 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
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Serve with horseradish chive bread on the side. Pre-heat oven to 375. Mash 1 stick room-temperature unsalted butter with 2 tbls. prepared horseradish and 2 tbls. chopped fresh chives until smooth. Season with coarse salt. slice 1 lg. french bread loaf. generously spread butter mixture onto each piece and wrap loaf in foil. Bake 15 min.
