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Follow these cooking methods/directions:
Braised Ribs: Pat ribs dry with paper towels; season all over with salt and pepper to your taste. Heat half of oil over medium-high heat in a large Dutch oven or enamelled cast-iron roaster. Brown beef in batches, adding more oil as needed, for about 10 minutes, until browned all over. Transfer to a plate.
Reduce heat to medium. Add carrots, celery, onion, rosemary and fennel seeds (if using) to pot. Cook, stirring, for 5 minutes or until softened. Stir in wine, scraping up any browned bits from bottom of pot; simmer until reduced by half. Stir in garlic. Add broth, tomatoes and bay leaves. Bring to a boil.
Return ribs to the pot along with any accumulated juices. Cover and cook in preheated 325°F oven, turning ribs every 45 minutes, for about 2½ to 3 hours, uncovering for the last 30 minutes, or until meat is very tender.
Pilaf: Meanwhile, heat oil over medium heat in a large saucepan. Cook mushrooms, onion and thyme, stirring often, for 7 to 10 minutes or until softened and lightly browned. Stir in farro and garlic. Season with salt and pepper to your taste. Add broth; bring to a boil. Cover and reduce heat to medium-low and simmer for 20 to 25 minutes or liquid is absorbed and farro is tender. Stir in spinach, peas and Parmesan. Remove from heat and let stand for 3 to 5 minutes or until spinach is wilted and peas heated through.
Discard bay leaves from rib sauce. Skim as much fat as possible off the top of sauce; discard. Divide pilaf evenly among 8 plates. Top each serving with a short rib. Stir in vinegar and parsley into sauce; season with salt and pepper, to taste. Spoon sauce over each rib.