In a heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add the short ribs and sear for 1-2 minutes on each side until beautifully browned. Set the short ribs aside.

In the same pot, melt 2 tablespoons of butter over medium heat. Add diced onions and chopped carrots, sauté for 3-5 minutes until softened. Stir in minced garlic and thyme, followed by 2 tablespoons of tomato paste. Cook for an additional 1-2 minutes.

Pour in 1 cup of red wine, scraping the bottom to release browned bits. Once reduced, add 2 cups of beef stock and a bay leaf, bringing to a boil. Return the ribs to the pot, cover, and simmer for 3 hours.

Remove the short ribs, shred the meat, discard bones, and return to pot. Add 4 cups of beef stock, bring to boil, and simmer for about 15 minutes.

Remove and discard the bay leaf. Fold in the shredded short ribs and 1 cup of frozen peas. Taste and adjust seasoning with kosher salt and ground black pepper.

In a large bowl, whisk together cornmeal, flour, baking powder, and baking soda. Cut in 2 tablespoons of cold butter until resembling coarse crumbs. Stir in milk and chopped parsley until just combined.

Drop spoonfuls of the dumpling mixture onto the simmering soup. Cover the pot and cook for about 20 minutes, or until the dumplings are dry to the touch and have risen.

Ladle the soup into bowls and garnish with additional chopped parsley before serving.