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1. Place 2 pounds of short ribs and 4 cups of cold water in a 10-12 quart stock pot. Bring it to boil, then discard the water and foam, leaving the ribs in the pot. Add 8 cups of cold water, the rotisserie chicken carcass, 1 diced onion, 2 whole celery ribs, 2 bay leaves, and bring to a boil. Immediately reduce heat to bring the stock to a good rolling simmer. Simmer uncovered about 1-1/2 hours, occasionally skimming off the foam that comes to the surface. Then remove the pot from the heat, strain the stock through a fine sieved colander into a large bowl. Defat the stock using some paper towels to dab the fat off the top surface of the bowl.
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2. Cool ribs and cut off the meat from bone and finely shred the meat. Set aside the meat, discard the bones along with vegetable remnants from your stock pot.
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3. In the empty stock pot, heat 2 tablespoon of olive oil, add the remaining dice onion, the carrots, the remaining minced celery, and the rutabaga and cook over medium heat until softened, about 5 minutes. Add grated garlic. Stir in the nutmeg, then add the homemade and the canned broth and the canned diced tomatoes.
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4. Add shredded beef, cabbage, 1 teaspoons salt, and 1 teaspoon pepper and bring to boil. Reduce heat to medium-low and simmer until rutabaga is translucent around edges, about 30 minutes. Stir in potatoes, shredded chicken and cook until all vegetables are tender, about 20 minutes. Right before serving, add peas, stir them in and heat through. Off heat, stir in Sriracha sauce to taste.
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Season with salt and pepper to taste. Serve with crusty French bread.
