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1
Season the short ribs with salt and pepper; be rather generous.
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2
In a mixing bowl, whisk together the Zinfandel, sugar, tomatoes, beef broth, garlic, thyme, bay leaves, and a pinch of salt.
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3
Pour the canola oil into a heavy pot or Dutch oven (at least 5 quarts) and place over high heat.
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4
When the oil is hot, working in small batches, brown the meat.
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5
Turn each piece to brown on all sides before removing from the pot.
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6
When all the beef is browned and removed from the pot, add the onion, carrots, and celery, allowing the onion to cook until browned, about 10 minutes, stirring frequently.
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7
Return the beef to the pot along with the wine mixture.
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8
Allow the wine mixture to come to a boil before reducing heat, skimming fat from the surface.
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9
After simmering for several minutes, add the mushrooms.
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10
Cover and simmer over very low heat until meat is fork tender and nearly falling off the bone, 1 1/2 to 2 hours.
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11
Once the beef has cooked, remove from the pot and keep warm.
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12
Turn up the heat and reduce the pot liquid until thickened, about 10 minutes.
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13
Season with salt and pepper to taste.
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14
Transfer the ribs to four shallow bowls, spooning the liquid over the top.
