short ribs bourguignon

INGREDIENTS

• 4 medium carrots, finely chopped
• 1 large baking potato (1 pound), peeled
• 1 small onion (4 ounces), peeled
• 1/4 cup all-purpose flour
• 1 tablespoon matzo meal
• 1 large egg, lightly beaten
• 1 1/2 teaspoons salt (update: found later on we preferred only one teaspoon salt)
• 1/2 teaspoon freshly ground pepper
• Peanut oil, for frying
• 4 (8-oz) pieces bone-in beef short ribs
• 1 tablespoon vegetable oil
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon black pepper
• 1 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 (14-oz) can whole San Marzano tomatoes in juice, puréed
• in a blender with juice
• 1 1/2 cups dry red wine
• 4 cups brown veal stock or 1/2 cup Demi-Glace Gold concentrate (concentrate requires a dilution ratio of 1:8; 1/2 cup concentrate to 4 cups water)*
• 2 sprigs fresh thyme
• 1 Turkish or 1/2 California bay leaf
• 1 tablespoon Banyuls vinegar or red-wine vinegar
• 1 tablespoon balsamic vinegar
• 20 pearl onions (5 oz)
• 1 1/2 tablespoons unsalted butter
• 2 cups chicken stock or reduced-sodium chicken broth (16
• fl oz)
• 4 medium carrots, cut diagonally into 1 1/2-inch pieces
• 3 thick bacon slices (preferably applewood-smoked; 1/4 lb total), cut crosswise into 1/4-inch pieces**
• 8 medium fresh white mushrooms, trimmed and quartered lengthwise