Pre heat the oven to 400 degrees.

Pat beef dry and season lightly with pepper. Don't salt the beef since both the bacon and stock have salt!

Heat 2 Tablespoons vegetable oil in a heavy bottomed 8 quart dutch oven over medium high heat.

Sear the meat, in batches until deeply browned on both sides.

Remove beef and set aside on a rimmed baking sheet.

Add onions and shallots to the pot and cook until vegetables are lightly brown.

Add garlic - do not brown garlic - reduce heat if necessary.

Stir in tomatoes, celery, tomato paste and bay leaf.

Cook for 1 -2 minutes, stirring constantly.

Add the white wine and red wine, scraping the bottom of the pan to get all the browned bits.

Add the stock and the soy sauce and stir to combine.

Add meat and accumulated juices back into the pot and bring to a simmer.

Place in the 400 degree oven, uncovered, for 1 hour.

While beef is cooking, place bacon on a sheet pan.

Place in the oven until the fat has rendered, about 5 to 10 minutes.

Add the sliced fingerlings, pearl or cippoline onions and toss in the bacon fat.

Return the sheet pan to the oven and cook for approximately 5 - 10 minutes until the bacon, potatoes and onions are nicely browned.

In a medium sized skillet heat the 1 Tablespoon butter over medium high heat.

Add the mushrooms and saute until the mushrooms are nicely browned.

After 1 hour, reduce the heat to 350 degrees and cover the pot.

Cook for an additional 1 ½ hours.

Remove the ribs from the oven.

Remove the meat and vegetables and degrease the sauce as necessary.

Bring the sauce to a boil and reduce to approximately 3 cups.

Return the meat the the pan and add the bacon, onions and potatoes to the pot.

Taste and adjust the seasonings.

To serve, spoon the sauce over the meat and vegetables in large, shallow bowls and top with the mushrooms.

Drizzle with truffle oil if desired and garnish with fresh thyme.