Short Ribs with Wine and Porcini

3½ lbs beef short ribs  
½ cup yellow onion, diced
¾ oz dried porcini mushrooms
1 cup beef stock
½ cup hot water  
¾ cup Mettler Cabernet
3 Tbl olive oil  
Reserved soaked porcini, chopped
2 cloves garlic, crushed
Reserved pan juices
1 rib celery, diced 
2 Tbl chopped parsley
1 carrot, peeled and diced
Salt and pepper to taste

Soak the porcini mushrooms in the hot water for 45 minutes. Drain, reserving the liquid. Chop the mushrooms and set aside. Strain the liquid through a fine strainer or coffee filter to remove the grit. Trim excess fat from the short ribs and season with salt and pepper. Heat 1 tablespoon of the olive oil in a large frying pan. Divide beef short ribs into 6 even portions.  Brown the ribs on all sides. Place the browned meat in a shallow baking dish. Discard excess grease from the frying pan and heat the pan again. Add 1 tablespoon olive oil and sauté the garlic and vegetables until lightly browned. Add to the baking dish with the meat. Deglaze the frying pan with a ½ cup of beef broth and ¼ cup of Mettler Cabernet and add to the meat along with the porcini liquid. Cover the baking dish and bake at 325 degrees for 2½ hours or until the short ribs are very tender. Remove the meat. Strain the vegetables and pan juices, discarding the vegetables. Skim the fat from the juices. Return the short ribs to the baking dish and cover.  Heat the frying pan again and add the remaining olive oil and reserved mushrooms. Saute for two minutes. Add the final beef stock, Mettler Cabernet and chopped parsely and simmer for 5 minutes.  Pour sauce over the ribs. Cover the baking dish and return it to the 325 degree oven. Bake for 40 minutes.  Serve the short ribs with seasoned cannellini beans, mashed potatoes or rice. Ladle some of the porcini sauce over the top.  Serves 6

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