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Increase the heat to medium-high, then add 3 tablespoons of olive oil to the bacon fat in the pot. Sear the short ribs on all sides until they develop a good, dark brown crust. Work in 2 to 3 batches, giving the ribs enough space so they brown properly and don't steam.
You're only aiming for a deep sear here, not cooking them through; the ribs will still be raw in the middle.
Once all the short ribs are browned, remove them to the bowl with their drippings. Carefully pour out most of the bacon fat and olive oil from the pot, leaving behind the browned bits stuck to the bottom.
Reduce the heat to medium, add 3 tablespoons of fresh olive oil, and sauté the sliced mushrooms until they're browned and crisp, about 7-10 minutes.
Deglaze the pot with 2 cups of Cabernet Sauvignon. Immediately increase the heat to high and stir rapidly, scraping up all the browned bits from the bottom of the pot.
Bring the wine to a boil, then add 2 cups of beef stock, tomato paste, beef base, thyme, bay leaves, sea salt, and black pepper. Let it boil, stirring continuously, for 3 minutes.
Gently transfer the cooked short ribs to a large bowl; they'll be very tender. Let the sauce sit for 3 minutes, allowing the fat to rise to the surface.
Use a large spoon to skim off and discard as much of the fat as you can.
Carefully return the pot of defatted sauce to medium-high heat on the stovetop (remember, the pot is still hot from the oven!). Bring it to a boil, stirring frequently, and reduce the sauce by a third. This will concentrate its flavors.
Taste the sauce and adjust with sea salt or black pepper if needed. Finally, crumble the reserved bacon and stir it into the sauce.
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
