In a large heavy bottomed pot, heat olive oil over medium high heat. Liberally season the short ribs with kosher salt and pepper. Sear all sides of short ribs in pot, about 1-2 minutes a side. Remove to a plate and set aside. Pour oil out of the pot and turn heat down to medium.

Add butter to the pot, chopped onions and carrots. Saute for about 3-5 minutes until veggies are slightly tender. Add garlic, thyme, and tomato paste. Stir to combine and cook until fragrant, about 30 seconds.

Deglaze with red wine, scraping any brown bits on the bottom of the pot. Add ONLY 2 cups of beef stock and bay leaf. Bring to a boil. Add short ribs back to the pot and cover. Simmer on a consistent medium low temperature for 3 hours.

Remove short ribs to a cutting board and discard bones. Allow to cool slightly before shredding. Add the remaining 4 cups of beef stock to the pot. Bring to a boil and simmer for 15 minutes.

Fish out the bay leaf and discard. Add the shredded short ribs and the frozen peas to the soup. Stir and season soup with a pinch of kosher salt or to taste preference.

In a medium size mixing bowl whisk together cornmeal, flour, baking powder, baking soda, kosher salt and ground black pepper. Cut in the 2 tablespoons of cold butter using a fork until butter is combined in the mixture. Stir in milk and chopped parsley until combined. Using a large spoon, drop dumpling dough into the soup about 1/2 inch apart from each other. Cover with a lid and cook for 20 minutes until dumplings are dry to the touch.

Garnish with chopped parsley and serve immediately.