1-Prepare and Sear the Ribs: Start by seasoning those 8 beef short ribs with 1 teaspoon coarse salt and 1 teaspoon black pepper. Heat 2 tablespoons olive oil in a large pot over medium-high heat and sear the ribs until they’re golden, about 4 to 5 minutes per side. This step is crucial because it locks in that amazing flavor don’t skip it!

2-Build the Base: Once the ribs are set aside, add 2/3 cup of that dry red wine to the pot and let it cook for 1 to 2 minutes. Lower the heat, cover, and simmer for 2 hours, keeping an eye on the liquid levels so it doesn’t dry out. After that, pull the ribs out, remove the meat, and toss any big fat pieces.

3-Add Veggies and Finish Up: Back to the pot: Throw in the 12 ounces mushrooms and cook until soft, about 5 minutes. Add the 1 diced onion and 2 minced garlic cloves, cooking for another 5 minutes. Stir in the remaining wine, then add the beef meat, 4 cups low-sodium beef stock, and 3 large Yukon gold potatoes. Bring it to a boil, cover, and simmer on low for 20 minutes until the potatoes soften.

Now, mix up a slurry with 2 tablespoons all-purpose flour and 2 cups cold water. Add the 3/4 cup sliced carrots and the slurry to the pot, crank up the heat to simmer, and cook for 30 more minutes. Taste it, adjust the seasoning, and top with freshly chopped parsley before serving. The total time is about 3 hours, but it’s worth every minute.