1 1/2 ounces dried porcini mushrooms
1 cup hot water
2 1/2 to 3 pounds bone-in beef short ribs (4 to 6 large ribs)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
1 large carrot, peeled and chopped large (about 2 cups)
1 small onion, finely chopped (about 3/4 cup)
1 medium stalk celery, diced medium (about 1 cup)
6 medium cloves garlic, minced (about 2 tablespoons)
1/4 cup tomato paste
3/4 cup ruby port
1 1/2 cups dry red wine
1/2 cup homemade or store-bought low-sodium chicken broth
2 bay leaves
3 sprigs thyme