b'Slow-Braised Short Ribs with Parsley PistouJASON WILSONServes 4 to 64 pounds bone-in beef short ribs, 3-inch cutKosher salt and pepper to tasteV bunch thymeV bunch rosemary5 bay leaves1 750-ml bottle Artesa Carneros Pinot NoirPompeian Extra Virgin Olive Oil3 cups large-chopped mirepoix (3 parts onion, 2 parts carrot, 1 part celery)2 dried porcini mushrooms2 quarts veal stock (Or substitute chicken stock.)FOR THE PARSLEY PISTOU:1 bunch fresh Italian parsleyIce water1 cup (approximately) freshly grated horseradish rootSalt to tasteB dcup truffle oil (Or substitute Pompeian Extra Virgin Olive Oil.)Season the short ribs liberally with salt and pepper.Place the ribs in a large container. Cover with the herbs and pour the red wine over all. Marinate for at least 12 hours.Remove the ribs, reserving the marinade. In a large cast-iron or heavy-bottomed skillet, add enough extra virgin olive oil to equal W inch. Sear the ribs on high heat until dark brown on all sides. Remove the ribs when good and dark, and place in a brazier or hotel pan. Top with the herbs used in marinating.Pour the reserved red wine marinade into a sauce pot. Bring the wine to a simmer slowly and skim off any impurities; reduce to half the original volume.In the same skillet that you used to sear the ribs, saut the mirepoix veggies and the porcini until brown. Pour the reduced wine over the veggies and bring up to a simmer. Remove the ribs from the brazier pan and add them to the skillet; top with the thyme sprigs, rosemary and bay leaves, and enough veal stock just to cover. Bring up to a simmer, then transfer everything to the brazier pan and place in a 375-degree oven for 4 hours, covered with parchment and foil.When the ribs are tender, allow 30 minutes for them to cool, and then remove from the braising liquid. Strain the liquid into a stainless-steel sauce pot and reduce very slowly, skimming the fat 218'