Heat a large soup pot over medium-high heat and add olive oil. Season short ribs with salt and pepper, then sear for 1-2 minutes on each side until golden-brown. Remove and set aside.

In the same pot, reduce heat to medium and melt butter. Add onions and carrots, sauté for 3-5 minutes until onions are translucent. Stir in garlic, thyme, and tomato paste, cooking for 30 seconds.

Pour in red wine to deglaze the pot, scraping any browned bits. Add 2 cups of beef stock and bay leaf, bring to a boil. Return short ribs to pot, cover, and simmer on medium-low heat for 3 hours.

Remove short ribs, cool slightly, discard bones, and shred meat into bite-sized pieces. Set aside.

Add remaining 4 cups of beef stock to the pot, bring back to a boil, then simmer for 15 minutes.

Stir in shredded short ribs and peas, adjust seasoning, and simmer for a few more minutes.

In a mixing bowl, combine cornmeal, flour, baking powder, baking soda, salt, and pepper. Cut in butter until crumbly. Gradually stir in milk and parsley to form a dough.

Drop spoonfuls of dumpling dough into the simmering soup, cook covered for 20 minutes without lifting the lid.

Ladle soup into bowls, garnish with parsley, and serve immediately.