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1
Preheat the oven to 300 degrees F. Bring the short ribs to room temperature.
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2
Meanwhile, pulse the shallots, 10 cloves garlic and the tomato paste in a food processor to make a paste.
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3
Cook the pancetta in a large ovenproof pot over medium-high heat until crisp, about 7 minutes.
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4
Transfer the pancetta and all but 2 tablespoons drippings to a bowl.
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5
Add the shallot mixture to the pot and cook, stirring, until brown, about 6 minutes.
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6
Reduce the heat to medium and add 1/2 cup cognac, scraping up the browned bits.
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7
Sprinkle in the flour and cook, stirring, about 5 more minutes.
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8
Gradually stir in the wine until smooth.
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9
Add the porcini, thyme, bay leaves and 11/2 teaspoons salt.
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10
Season the short ribs with salt and pepper, place in the pot and add water to cover.
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11
Trim a piece of parchment paper so that it rests on the surface of the meat.
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12
Cover the pot with the lid and transfer to the oven.
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13
Cook until the meat is fork-tender, about 3 hours.
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14
Remove the meat from the sauce and transfer to a plate.
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15
Set the sauce aside, about 10 minutes, then skim off the fat.
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16
(If the sauce is thick, add a splash of water.)
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17
Discard the bay leaves, season the sauce with salt and pepper and add the remaining 2 tablespoons cognac.
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18
Return the short ribs to the sauce and keep warm over low heat.
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19
Chop the remaining 1 clove garlic, then mash with 1/2 teaspoon salt using the flat side of a knife; add the parsley and chop.
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20
Heat the pancetta and the reserved drippings in a skillet over medium-high heat.
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21
Add the oyster and cremini mushrooms and cook until brown, about 10 minutes.
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22
Toss in the parsley mixture.
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23
Untie the short ribs, divide among plates and top with the sauce and mushrooms.
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24
Photograph by Con Poulos
