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1
Bring red wine to a boil in a saucepan then lower the heat and reduce wine to 1 cup; set aside.
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2
In the meantime, pour 1 cup of the hot stock over the mushrooms in a bowl and let stand until softened, about 20 minutes.
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3
Drain the mushrooms in a sieve lined with a coffee filter or double thickness of cheesecloth and reserve the soaking liquid.
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4
Rinse the mushrooms briefly then chop them coarsely and set aside.
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5
Season the ribs generously with salt and pepper and brown them evenly on all sides in the oil, in a couple of batches if necessary.
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6
Pour off all but 2 tablespoons of the fat from the pan and cook the onions and bacon together until the onions are lightly browned, about 6 minutes.
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7
Stir in the carrots, rosemary, bay leaves and cloves; season lightly with salt and pepper and cook for 3 more minutes until the carrots are wilted.
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8
Drop in the tomato paste and stir well until the vegetables are coated and the tomato paste begins to darken, another 2 or 3 minutes.
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9
Pour in the reduced wine, the crushed tomatoes and fit the browned short ribs into the pan.
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10
Pour in enough of the remaining chicken stock plus the reserved mushroom soaking liquid.
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11
*Seemy note below.
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12
Stir together, bring to a boil then lower the heat to a simmer and cook, adding more stock if needed, for 2 to 3 hours or until ribs are tender and just about to fall off the bone.
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13
Taste occasionally to correct seasoning with salt and pepper if necessary.
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14
Pick the ribs out of the pan carefully so the bone doesn't fall out and set aside.
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15
Strain the cooking liquid through a sieve, pressing on the solids with the back of a spoon.
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16
Discards solids and return the strained liquid to the pan.
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17
Tuck ribs back into the sauce and serve them up!
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18
*My note: Lidia doesn't actually say to add the reserved chopped mushrooms to the dish, but I did-- what's a little more flavor?
