1. Bring red wine to a boil in a saucepan then lower the heat and reduce wine to 1 cup; set aside. 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. 3. Drain the mushrooms in a sieve lined with a coffee filter or double thickness of cheesecloth and reserve the soaking liquid. 4. Rinse the mushrooms briefly then chop them coarsely and set aside. 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. 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. 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. 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. 9. Pour in the reduced wine, the crushed tomatoes and fit the browned short ribs into the pan. 10. Pour in enough of the remaining chicken stock plus the reserved mushroom soaking liquid. 11. *Seemy note below. 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. 13. Taste occasionally to correct seasoning with salt and pepper if necessary. 14. Pick the ribs out of the pan carefully so the bone doesn't fall out and set aside. 15. Strain the cooking liquid through a sieve, pressing on the solids with the back of a spoon. 16. Discards solids and return the strained liquid to the pan. 17. Tuck ribs back into the sauce and serve them up! 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? ---------------------------------------------------------------------------
Nutrition
Ingredients
