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Ingredients
- 4 bone-in short ribs (2 inches thick, 2 pounds total)
- Coarse salt and freshly ground pepper
- 2 teaspoons cornstarch
- 3 tablespoons extra-virgin olive oil
- 8 ounces white button mushrooms, quartered
- 3 carrots, 2 finely chopped and 1 cut into 3/4-inch cubes
- 3 shallots, minced
- 2 celery stalks, coarsely chopped
- 2 strips bacon, thinly sliced crosswise
- 1 tablespoon tomato paste
- 2 thyme sprigs
- 1 dried bay leaf
- 1 cup dry red wine, such as Burgundy
- 8 cups homemade or store-bought low-sodium beef stock
- 2 cups water
- Herbed Egg Noodles, for serving
- Horseradish Chive Bread, for serving
Details
Servings 6
Preparation time 30mins
Adapted from marthastewart.com
Preparation
Step 1
Step 1
Season ribs with 1/2 teaspoon salt and some pepper. Coat with cornstarch. Heat oil in a large heavy pot (preferably enameled cast iron) over medium-high heat. Lightly brown ribs on all sides, about 6 minutes. Transfer to a plate.
Step 2
Add mushrooms to pot. Cook until browned, about 4 minutes. Transfer to a bowl; add cubed carrot.
Step 3
Add shallots, celery, bacon, and chopped carrots to pot. Cook until caramelized, about 6 minutes. Stir in tomato paste.
Step 4
Return ribs with plate juices to pot. Add thyme and bay leaf. Raise heat to high. Add wine. Cook, scraping up brown bits with a wooden spoon, until slightly reduced, about 1 minute. Add stock and water. Bring to a boil. Reduce heat, and simmer, partially covered, until beef is tender, 2 to 2 1/2 hours.
Step 5
Remove ribs. Separate meat from bones; discard. Cut meat into bite-size pieces; return to pot. Add reserved mushroom-carrot mixture. Bring to a simmer; cook until cubed carrots are tender. Season with salt. Ladle soup over bowls of herbed egg noodles and serve with horseradish chive bread on the side.
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