- 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
- 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.
- Add mushrooms to pot. Cook until browned, about 4 minutes. Transfer to a bowl; add cubed carrot.
- Add shallots, celery, bacon, and chopped carrots to pot. Cook until caramelized, about 6 minutes. Stir in tomato paste.
- 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.
- 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 egg noodles and serve with bread on the side.
Talk about coincidences - I just realized this was my 50th post and I also gained my 50th "follower" today! (I know it says I have 51 followers, but I am following myself, so there are really only 50.) I thank you all!!