4 pounds beef short ribs, cut into individual ribs
Kosher salt and freshly ground black pepper
1 large onion, diced
3 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes
2 cups dry red wine
28 ounces canned crushed tomatoes with their juices
2 bay leaves
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
Chopped fresh parsley for garnish
Directions
This is best prepared one day before serving). Heat oven to 350 degrees F . Soak dried mushrooms in 2 cups boiling water for at least 10 minutes, until soft.
