In a heavy pot, heat 2 tablespoons of olive oil over medium-high heat. Season the short ribs with kosher salt and black pepper. Sear for 1-2 minutes on each side until golden-brown. Remove from pot.

In the same pot, reduce heat to medium and add 2 tablespoons of butter. Sauté chopped onion and diced carrots for 3-5 minutes. Stir in minced garlic and thyme for 1 minute. Add tomato paste, cooking until well incorporated.

Pour in 1 cup of red wine to deglaze, scraping up browned bits. Add 2 cups of beef stock and 1 bay leaf. Return short ribs to pot, cover, and simmer on low for 3 hours.

Remove short ribs and let rest for 10 minutes. Shred the meat and return to the pot with remaining beef stock. Simmer for another 15 minutes.

Remove bay leaf and stir in 1 cup frozen peas. Season to taste with additional salt and pepper. Heat through for another 5 minutes.

In a large bowl, combine cornmeal, all-purpose flour, baking powder, baking soda, salt, and pepper. Cut in butter until resembling coarse crumbs. Stir in milk and parsley to form a moist dough.

Drop spoonfuls of dumpling dough into the gently bubbling soup. Cover and cook for 20 minutes without lifting the lid.

Check dumplings after 20 minutes; they should be set. Ladle soup into bowls, garnishing with fresh parsley. Serve hot.