Ingredients

8 short ribs

8 cups chicken stock

2 sweet onions, such as Vidalia, chopped

1 celery stalk, chopped

3 carrots, peeled and chopped

1 1/2 pounds maitake mushrooms (hen-of-the-woods mushrooms)

1/4 cup olive oil

2 teaspoons salt plus more for seasoning

1 teaspoon pepper plus more for seasoning

Preparation

  1. Heat oven to 300F.
  2. Heat 2 tablespoons olive oil in a large ovenproof heavy-bottomed pot with a tight fitting lid.
  3. Add short ribs and brown on all sides over medium high heat. Remove short ribs to a plate.
  4. Add onions, carrots, celery, salt and pepper to the pot. Cook over medium low heat until vegetables are golden brown and tender. Return short ribs to pot with vegetables.
  5. Add stock to pot and bring to a boil. Remove from heat and cover with lid.
  6. Place pot in oven and cook for 4 hours.
  7. Before serving, heat 2 tablespoons olive oil in a medium skillet over medium heat. Add maitake and cook until tender. Season to taste with salt and pepper.
  8. To serve: Divide maitake between plates. Arrange short ribs and vegetables on top of maitake. Garnish with any remaining sauce from short ribs. Serve immediately.