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1
Heat a 4-5 qrt stock pot or dutch oven.
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2
Add oil, heat until smoking but not burned.
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3
Pat dry short ribs with a paper towel.
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4
Add ribs to pan, brown on all sides.
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5
Remove ribs from pan, set aside on a plate.
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6
Add carrots, onion & garlic to pan, saute until softened.
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7
Add 1 cup of the pureed tomatoes, bring to a boil, then add 1.5 cups dry red wine.
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8
Bring to a boil until slightly thickened, then add bay leaf, thyme, salt & pepper, vinegar and stock and bring to a simmer.
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9
Add back beef and any juices on plate.
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10
Bring to a simmer then cover with lid or tightly with foil and put into oven.
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11
Cook 4-5 hours or until tender and bone separates from the meat on its own.
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12
At this stage, you can let the beef and sauce cool and then cover and refrigerate.
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13
Re-heat gently before serving.
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14
Remove beef from pan and keep warm.
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15
Strain the sauce, pressing on the solids.
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16
Reduce the sauce until thickened.
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17
Meanwhile, saute pearl onions, then add carrots, vinegar and chicken stock and simmer, covered until vegetables are soft.
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18
Continue to boil until sauce is reduced (uncovered if neccesary).
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19
In another pan, saute bacon until beginning to crisp, then add muchrooms.
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20
Cook until mushrooms are soft, bacon is crisp and all liquid has evaporated from the pan.
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21
Add the bacon-mushroom mixture to the vegetables.
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22
To serve, plate buttered/herbed egg noodles if you would like, then the beef, then spoon vegetables around the beef.
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23
Top with the strained and reduced sauce.
