Pair with Doffo Zinfandel
3 pounds beef short ribs, excess fat trimmed
1 ½ tsp salt
2 ½ tsp black pepper
6 oz bacon, chopped
2 cups chopped onions
2 Tbsp flour
2 cups red wine
8-12 oz mushrooms, chopped
3 Tbsp chopped garlic
1 Tbsp tomato paste
1 bay leaf
3 sprigs fresh thyme
3 sprigs Italian parsley
½ cup crispy fried shallots
Preheat the oven to 350°. Pat ribs dry and season with 1 tsp salt and 1 tsp pepper. Fry bacon in a Dutch oven or large heavy ovenproof skillet over medium heat; remove and set bacon aside when browned. Brown short ribs on all sides in pot in batches, and set aside with the bacon once cooked.
Pour off all but 2 Tbsp fat from the skillet and add chopped onions, salt and pepper, stirring for about 10 minutes. When onions begin to color, add flour and stir constantly until browned (about 2 minutes). Add red wine, mushrooms, garlic, and tomato paste, and bring the mixture to a boil.
Return the short ribs and bacon to the pot. Tie together bay leaf, thyme, and parsley, and add to pot. Cover and bake until the ribs are tender and meat pulls away easily from the bone (1½ to 2 hours). Remove the ribs to platter and cover to keep warm. Discard herb bundle. Skim off any fat from the surface of the liquid, and adjust the seasonings. Serve over cooked polenta, topped with the mushroom wine sauce, crispy fried shallots, and parsley.
