Categories: Soup
Ingredients
- 4 bone-in short ribs, 3 lbs total
- S&P
- 2 t. cornstarch
- 3 T. EVOO
- 8oz white button mushrooms, quartered
- 6 carrots, finely chopped into cubes
- 3 shallots, minced
- 3 celery stalks, chopped
- 2 strips bacon, thinly sliced crosswise
- 1 T. tomato paste
- 2 thyme sprigs
- 1 bay leaf
- 1 cup dry red wine (ie Burgundy)
- 8 c. low-sodium beef broth
- 2 c. water
Directions
-
Season ribs. coat with cornstarch
-
heat oil in large heavy pot over med-high heat.
-
Lightly brown ribs on all sides; 6 mins. Transfer to plate.
-
Add mushrooms to pot. Cook until browned; 4 mins. Transfer to a bowl, add carrots.
-
Add shallots, celery, bacon and carrots to pot. Cook until caramelized, 6 mins. Stir in tomato paste
-
Return ribs with place juices to pot. Add thyme and bay leaf. Raise to high heat.
-
Add wine, cook, scraping up brown bits w/ a wooden spoon, until slightly reduced, about 1 min.
-
Add stock and water. Bring to a boil
-
duce heat and simmer, partially covered until beef is tender; 2-2.5 hours.
-
Remove ribs.
-
Separate meat from bones; discard. Cut meat into bite-size pieced; return to pot.
-
Add reserved mushroom/carrot mixture. bring to a simmer; cook until carrots are tender.
-
Season with salt.