Short Ribs Bourguignon

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1 large baking potato (1 pound), peeled

1 small onion (4 ounces), peeled

1/4 cup all-purpose flour

1 tablespoon matzo meal

1 large egg, lightly beaten

1 1/2 teaspoons salt (update: found later on we preferred only one teaspoon salt)

1/2 teaspoon freshly ground pepper

Peanut oil, for frying

4 (8-oz) pieces bone-in beef short ribs

1 tablespoon vegetable oil

3/4 teaspoon fine sea salt

1/2 teaspoon black pepper

4 medium carrots, finely chopped

1 medium onion, finely chopped

2 garlic cloves, finely chopped

1 (14-oz) can whole San Marzano tomatoes in juice, puréed

in a blender with juice

1 1/2 cups dry red wine

4 cups brown veal stock or 1/2 cup Demi-Glace Gold concentrate (concentrate requires a dilution ratio of 1:8; 1/2 cup concentrate to 4 cups water)*

2 sprigs fresh thyme

1 Turkish or 1/2 California bay leaf

1 tablespoon Banyuls vinegar or red-wine vinegar

1 tablespoon balsamic vinegar

20 pearl onions (5 oz)

1 1/2 tablespoons unsalted butter

2 cups chicken stock or reduced-sodium chicken broth (16

fl oz)

4 medium carrots, cut diagonally into 1 1/2-inch pieces

3 thick bacon slices (preferably applewood-smoked; 1/4 lb total), cut crosswise into 1/4-inch pieces**

8 medium fresh white mushrooms, trimmed and quartered lengthwise

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