Instructions with Timeline:
Preheat oven to 350.
Add diced bacon to oven safe pan and cook until crisp.
Remove bacon and save for garnish later.
Reserve bacon fat in pan to sear short ribs.
Season ribs with salt and pepper.
Add oil to pan and sear ribs on all sides.
Remove and reserve ribs.
Add onions and mushrooms to pan and saute for a few minutes until onions are translucent.
Add garlic and mix together.
Add tomato paste and allow it to cook a little to get a rich nutty flavor (just 1 minute or so, don't burn it)
Add stock and wine to pan and mix together.
Add ribs on top of liquid so liquid comes up about ½ to ¾ way up the side of the ribs.
Cover tightly with foil or a lid if you have a tight lid.
Put ribs into oven for about 1 hour, remove and flip ribs over.
Cover and put back in oven for another 1½ hours.
Remove foil/cover and put back into the oven for 15-20 minutes to let sauce reduce.
Remove ribs from pan
Strain sauce and remove mushrooms because you want to keep and eat those.
Remove fat from sauce (if desired) as shown in video.
Add mushrooms back to sauce(if desired).
Taste sauce and season with salt and pepper accordingly. It might not need extra seasoning, but it is good to make sure.
Add parsley and scallions.
Plate the ribs with your side dishes (potatoes, rice, etc...)
Garnish with sauce and crispy bacon from earlier.