Not your grandmas short ribs!

These are amazing short ribs.  Not in a thick sauce but nice and light with an Asian twist.
You will need..
  four beef short ribs                                                                            
1/2 cup dry sherry
1/2 c. soy sauce or tamari
1/2 c. mirin
1 med onion thinly sliced
8 garlic cloves, smashed or minced (is that the same thing?)
one 2 inch fresh ginger, thinly sliced
1 ounce dried shitake mushrooms..(i used fresh)
1 tablespn. brown sugar
3/4 lb daikon, peeled and cut into cubes
2 large carrots cut crosswise 1/2 inch thick (I also threw in some broccoli)
6 c. water
2 t asian sesame oil
4 oz soba noodles or other favorite asian noodle

preheat oven to 350
~season ribs with salt and peper
~ large dutch oven (preferred is enameled cast iron, but I used my reg sur le tab deep cooker) heat oil enough to brown the ribs in, over mod. high heat. cook ribs turning a few times until richly browned (10 Mins or so) transfer ribs to plate
~add sherry (or you can use wine. i've used both. like the sherry) to the pan and boil, stirring to scrape browned bits on the bottom.
~add....soy sauce, mirin, onion, garlic, ginger, shitake, brown sugar and 1/2 the daikon and 1/2 the carrots.
~return ribs to the pan and pour in the water. bring to a boil.
~cover and braise in oven for about 2 1/2 hours

Have a couple glasses of wine........

~transfer ribs to a plate, cover and keep warm.
~pick out shitake ms. cutting off and tossing stems.
~strain braising liquid, return the liquid to the pan and boil over high heat skimming fat until reduced to 4 cups (about 5 mins, or 1/2 glass of wine)
~add remaining daikon and carrots (and broc) to pan along with sesame oil and mushrooms
~cover and simmer over low heat until the vegies are tender, (about 20 mins, or 1 glass of wine)
~return ribs to pan, i add noodles now too. simmer until heated through or until noodles are cooked, 4 or 5 mins
season with salt and peper

It may seem like a lot to do at first, but they are so worth it, I know the recipe by heart now and its really quit easy. also I ,as usual, never follow this to a tee, I'll throw in other vegies and sometimes I'll throw in some fresh bean sprouts on top before serving for extra crunch. All in all yummy. Good served with a nice red wine but also a good brown ale works if you prefer beer.