STEP 1
In a large heavy bottomed pot, heat olive oil over medium high heat. Liberally season the short ribs with kosher salt and pepper. Sear all sides of short ribs in pot, about 2 minutes a side. Remove to a plate and set aside. Pour oil out of the pot and turn heat down to medium.
STEP 2
Add butter to the pot, chopped onions and carrots. Saute for about 3-5 minutes until veggies are slightly tender. Add garlic and tomato paste. Stir to combine and cook until fragrant, about 30 seconds.
STEP 3
Add the can of tomatoes with juice to pot. Stir in red wine. Deglaze and scrap any brown bits on the bottom of the pot.
STEP 4
Add beef stock and bay leaves. Bring to a simmer. Add short ribs back to the pot and cover. Simmer on a consistent low temp for 3 hours.
STEP 5
Every stove varies, but for me I have to keep it on a higher low setting. You want a continuous simmer so short ribs can braise and break down.
STEP 6
Remove short ribs to a serving platter and continue to simmer the sauce while assembling. Fish out bay leaves and discard. In a separate pan heat 1 tablespoon olive oil over medium high heat. Add mushrooms and saute for 5 minutes until browned and tender.
Top sauteed mushrooms on short ribs.
STEP 7
Whisk together cornstarch and cold water in a small bowl until dissolved. Add cornstarch slurry into the sauce and stir until sauce is thickened. Turn heat off and spoon sauce over short ribs.
STEP 8
Serve on top of mashed potatoes and garnish with chopped parsley. Enjoy!
