Combine wine, beef broth, rosemary, thyme, and garlic in a large bowl or a gallon-size ziploc bag. Place short ribs in marinade and cover with plastic wrap or seal bag. Refrigerate for 8 hours, or overnight. Preheat oven to 350 degrees F. Place ribs in the bottom of an oven-safe Dutch oven or a deep oven-safe dish. Add salt and pepper to marinade and stir to combine. Pour marinade over ribs. Add water, if needed, until ribs are mostly covered with liquid.
Cover pan. Roast 2 hours for well done meat (Shorter time for medium). Remove pan from oven and add pearl onions. Return pan, uncovered, to oven, and roast for 30 minutes more, until meat is very tender and falls easily from the bone and sauce is slightly reduced.
Combine mushrooms and oil in a large saute pan over high heat. Cook mushrooms, stirring constantly, 5 minutes or until golden brown. Stir mushrooms into short rib mixture.
If using bone-in ribs, remove meat from bones; discard bones. Shred meat into pieces. Stir shredded meat into sauce.
To serve, place a mound of mashed potatoes in the center of each of 6 shallow bowls. Spoon beef, onions, and mushrooms in the center of mashed potatoes, and drizzle with sauce.
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|Serving Size: 1 Serving (442g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 8 (21%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 621.1mg||21 %|
|Potassium 179.1mg||5 %|
|Total Carbohydrate 6.7g||2 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 5.4g|
|Protein 1.7g||2 %|
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Calories per serving: 38
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