Position oven rack on second lowest level in oven
Preheat to 325 degrees
In a large heavy-bottomed ovenproof pot with a lid, heat the butter and olive oil over medium-high heat
Place flour in a pie tin
Working in batches, roll the short ribs in the flour, tapping off the excess
Add the ribs to the pot in batches, being careful not to over-crowd the pan
Cook, turning occasionally, until browned, 6 to 8 minutes per batch
As they are browned, move ribs to a rimmed baking sheet
Season with salt and pepper
Pour off all but two tablespoons of the remaining fat in pot
Place pot over medium-low heat,
Add the garlic, tomato paste, and minced thyme
Sauté for 1 minute
Add the Somerset Ridge Ruby Red Wine
Using a spatula, loosen the browned bits from the bottom of the pot
Bring to a simmer
While wine is heating, make a bouquet garni by tying the sprigs of thyme, parsley, and a bay leaf in a bundle with cheesecloth and string
Add bundle to pot.
Return the ribs to the pot along with any juices accumulated in the baking sheet
Pour in the water, adding just enough to barely cover the ribs
Bring to a boil over medium-high heat
Cover with lid and transfer to oven
Braise for 2 hours
After the first hour, remove from oven and stir
Cover and return to oven for the second hour
After the 2 hours, add the onions and carrots, stirring to submerge them in the liquid
Cook for 30 minutes
Add the mushrooms
Return to the oven for the last 15 to 20 minutes
**You may now cool, cover and refrigerate for up to 24 hours.
To continue cooking today, remove the pot from the oven and place on cooktop over medium-low heat
Skim off any fat from the surface and discard the bouquet garni
Add the Ruby Port
Simmer for 5 minutes
Taste and adjust the seasoning
Transfer the ribs to a warm platter
Spoon the sauce along with the vegetables and mushrooms over the meat
Garnish with parsley and serve immediately with warm soft polenta
