1. In a large dutch oven, melt the butter with the olive oil over medium heat. Add the mushrooms and sauté until browned on both sides and slightly wrinkled. Remove with a slotted spoon and set aside. Add the bacon to the pan and fry until crispy, then remove with a slotted spoon and set aside. Add the frozen pearl onions and sauté until golden, then remove with a slotted spoon and set aside.

To Continue Cooking in a Dutch Oven...

1. Preheat the oven to 325 degrees Fahrenheit. Add the short ribs and sear on each side, then remove and set aside. Add the fennel bulb and sauté on each side until lightly golden. Add the short ribs, pearl onions, and bacon back to the pan and stir to incorporate. Add the vegetable broth, red wine, sherry vinegar, bay leaves, black pepper, thyme, nutmeg, carrots, and cherry tomatoes. Cover with the lid and place it in the oven.

2. Allow to roast for 2 1/2 hours, or until the meat is cooked through and very tender. Remove from the oven and salt to taste, then serve.

To Continue Cooking in a Crock Pot...

1. Add all of the ingredients to a large crockpot and stir together. Cover and cook on low for 7 to 8 hours. Salt to taste, then serve.