This recipe will produce the most tender tasty short ribs,. I use rendered bacon fat for this that I store in my freezer for extra flavor in place of the oil, you may increase the beef broth and wine for more sauce if desired and add in some crushed red pepper flakes for some heat, I most always increase the broth and wine and serve this with hot cooked pasta, the sauce is delicious and don't forget to pass the Parmesan cheese at the table ---and if you find you have lots of sauce left over just freeze it and use it the next time you make this recipe again :)
04Dredge the short ribs in the flour mixture to coat, shaking off any excess flour on ribs.
05Brown the ribs in the Dutch oven working in batches until lightly browned on all sides; remove to a plate.
06Pour off all but about 2-3 tablespooons fat, and add in the onions, chopped garlic and thyme; saute until lightly browned.
07Add in broth and red wine; bring to a boil, stirring.
08Return the ribs to the Dutch oven (if possible in a single layer).
09Add in the fresh small button mushrooms (if using, no need to saute the mushrooms first).
10Cover with a lid and simmer for about 2 hours, or until the ribs are desired tenderness.
11Season with salt and pepper to taste.
12**NOTE** this is only optional: remove the ribs to a platter to keep warm and drain the cooking liquid through a sieve, then transfer the liquid to a saucepan to simmer and reduce slightly and thicken, scimming any fat that has accumulated on top, or you can just serve the sauce just as is from the Dutch oven.