Braised Short Rib Recipe

Sear the Ribs

Preheat the oven to 325°F (160°C). Season the short ribs with salt and pepper. In a heavy pot, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.

Sauté the Vegetables

In the same pot, add onion, garlic, carrot, and celery. Sauté until softened, about 5 minutes.

Add Liquid and Herbs

Return the short ribs to the pot. Pour in the beef broth, add maple syrup, thyme, and bay leaf. Bring to a simmer.

Braise

Cover the pot and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

Cook the Corn

In a saucepan over medium heat, melt the butter. Add corn kernels and cook for about 5 minutes.

Add Cream and Seasoning

Pour in the heavy cream, add salt and pepper. Let simmer for 10 minutes until thickened.

Prepare the Pickling Solution

In a small saucepan, combine rice vinegar, sugar, and salt. Heat until sugar dissolves.

Pickle the Mushrooms

Pour the pickling solution over the shimeji mushrooms in a jar. Let cool to room temperature, then refrigerate for at least 1 hour before serving.