Shredded Beef and Mushroom Ragu

1 cup hot water
2 cups dried porcini mushrooms
3/4 tsp. kosher salt
1½ lbs. beef short ribs, trimmed
1 tbsp. flour
2 tsp. olive oil
4 cups thinly sliced cremini mushrooms
2 cups thinly sliced onion
1 tbsp. tomato paste
1 tsp. chopped fresh thyme
4 garlic cloves, crushed
1 cup dry red wine
1 cup beef broth

Combine 1 cup hot water and porcini mushrooms in a small bowl; let stand 10
minutes. Drain mushrooms through a fine sieve into a bowl, reserving
liquid. Chop mushrooms; set aside.

Sprinkle ½ tsp. salt over ribs; dredge ribs in flour. Heat oil in a large
Dutch oven over medium-high heat. Add ribs to pan; cook 12 minutes,
browning on all sides. Remove ribs from pan. Add porcini mushrooms,
cremini mushrooms, and next 4 ingredients to pan; cook 12 minutes or until
mushrooms are tender. Add wine, scraping pan to loosen brown bits.
Add mushroom liquid and broth; bring to a boil. Add ribs to pan; cover.

Place pan in oven; bake at 350° for 2½ hours or until ribs are tender. Let
stand 10 minutes. Remove meat from bones; discard bones, fat, and gristle.
Shred meat with 2 forks; return meat to pan. Stir in remaining
salt. Cool completely. Place mixture in an airtight container or heavy-
duty zip-top plastic bag; freeze.

Thaw meat mixture overnight in refrigerator. Place mixture in a large saucepan
over medium heat; cook until thoroughly heated, stirring frequently.