3 ½ lb (1.75 kg) simmering short ribs (about 8 ribs)

Salt and freshly ground black pepper

2 tbsp (30 ml) oil

2 carrots, scrubbed and finely chopped

2 ribs celery, finely chopped

1 onion, finely chopped

1 tbsp (15 ml) chopped fresh rosemary

½ tsp (2.5 ml) fennel seeds, crushed (optional)

½ cup (125 ml) dry red wine

4 cloves garlic, minced

2 cups (500 ml) no-salt-added beef broth

1 cup (250 ml) canned no-salt-added crushed tomatoes

2 bay leaves

2 tbsp (30 ml) olive oil

1 cup (250 g) sliced mushrooms

1 small onion, finely chopped

1 tbsp (15 ml) chopped fresh thyme

1 ½ cups (375 ml) farro (emmer)

2 cloves garlic, minced

Salt and freshly ground black pepper

2 cups (500 ml) no-salt-added chicken broth

4 cups (1 L) baby spinach

1 cup (250 ml) peas

¼ cup (60 ml) grated Parmesan cheese

2 tsp (10 ml) red wine vinegar

¼ cup (60 ml) chopped parsley

1. Preheat oven to 325°F (160°C). Pat ribs dry; season all over with salt and pepper. Heat oil in a large Dutch oven or saucepan set over medium-high heat. Cook ribs, in batches, until browned all over. Transfer to a plate.

2. Reduce heat to medium. Add carrots, celery, onion, rosemary and fennel seed (if using). Cook, stirring, for 5 minutes or until softened. Stir in wine, scraping up any cooked-on browned bits; simmer until reduced by half. Stir in garlic. Add broth, tomatoes and bay leaves. Bring to a boil.

3. Return ribs to the pot, along with any accumulated juices. Cover and transfer to oven. Cook, turning every 45 minutes, for about 2.5 to 3 hours or until meat is very tender. Cook uncovered for the final 30 minutes. Discard bay leaves. Skim as much fat as possible off the top of sauce; discard.

4. Meanwhile, heat oil in a large saucepan set over medium heat. Cook mushrooms, onion and thyme for 7 to 10 minutes or until softened and lightly browned. Stir in farro and garlic. Season with salt and pepper.

5. Add broth and bring to a boil. Cover and reduce heat to medium-low. Cook for 20 to 25 minutes or until liquid is absorbed and farro is tender. Stir in spinach, peas and Parmesan. Let stand for 3 to 5 minutes or until wilted and heated through.

6. Divide pilaf evenly among eight plates. Top each serving with a short rib. Stir vinegar into sauce. Season with salt and pepper to taste. Spoon sauce over each rib. Sprinkle with parsley.