5 pounds ( 3-inch thick cut) bone-in beef short ribs
1 bunch each fresh thyme, rosemary, and sage leaves, chopped
1 bunch each fresh thyme, rosemary, and sage leaves, chopped
2 tablespoons each kosher salt and freshly ground black pepper
2 (750-ml) bottles Cabernet Sauvignon
Olive oil, for searing ribs
1 yellow onion, medium dice
2 carrots, peeled and medium dice
2 ribs celery, medium dice
3 cloves garlic
4 quarts veal stock
3 bay leaves
1-ounce dry porcini mushrooms
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