In a heavy-bottom pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Season the short ribs generously with kosher salt and black pepper, then sear them for 1-2 minutes on each side until golden brown. Once seared on all sides, remove the short ribs from the pot and set them aside on a plate.

Reduce the heat to medium and melt 2 tablespoons of butter in the same pot. Add chopped onions and diced carrots, sautéing for 3-5 minutes until they start to soften. Stir in minced garlic and dried thyme, cooking these aromatic ingredients for about 30 seconds until fragrant.

Pour in 1 cup of red wine, using a wooden spoon to scrape up the browned bits from the bottom of the pot. Add 2 cups of beef stock and a bay leaf, stirring to combine. Bring the mixture to a boil, then return the seared short ribs to the pot, cover, and reduce the heat to low. Let them simmer for 3 hours.

After 3 hours of simmering, carefully remove the short ribs and shred the meat, discarding any bones and excess fat. Return the shredded meat to the pot along with the remaining 4 cups of beef stock, stirring well. Simmer the soup for an additional 15 minutes.

Once the soup is simmering, add 1 cup of frozen peas to the pot. Stir gently to incorporate the peas into the soup, then season with more salt and pepper to taste. Let the soup simmer for an extra 5 minutes.

In a bowl, whisk together 1 cup of cornmeal, ½ cup of flour, 1 tablespoon of baking powder, ½ teaspoon of baking soda, and a pinch of salt. Cut in 2 tablespoons of butter until the mixture resembles coarse crumbs. Stir in ¾ cup of milk and ¼ cup of chopped parsley until just combined.

Drop spoonfuls of the dumpling dough into the simmering soup, spacing them about ½ inch apart. Cover the pot and cook for 20 minutes on low heat.

Once the dumplings are dry to the touch and fluffy, ladle the hot soup into bowls. Garnish with additional chopped parsley for a fresh touch.