Short Rib Tagliatelle with Mushrooms

Preheat oven to 350° F/ 175º C. Combine 1 cup hot water and porcini mushrooms in a small bowl and let stand 10 minutes. Stir mushrooms around gently and transfer them to a cutting board; set aside liquid and chop mushrooms.

Sprinkle ribs generously with salt and pepper and dust with flour. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add ribs to pan and brown on all sides, about 12 minutes total. Remove ribs from pan and set aside.

Add remaining tablespoon oil to pan. Add onion, garlic, all mushrooms, thyme and rosemary and cook until mushrooms are tender and onions slightly browned, 12-15 minutes. Add wine, scraping pan to loosen brown bits. Bring to a boil and let reduce for 5 minutes.

Carefully pour in reserved mushroom liquid, stopping when you get to the grit. Add broth and bring to a boil. Return ribs to pan, cover and braise in oven for 2 hours or until ribs are tender.

Let stand 10 minutes. Remove meat from bones and shred meat with 2 forks. Return meat to pan, toss with the sauce and season to taste with salt and pepper.