2 T. olive oil
3 lbs. beef short ribs
3 minced shallots
3-4 cloves of garlic, minced
2 c. beef broth
1 pkg. dried porcini or shitake mushrooms
1 cup scotch whiskey
1/2 c. soy sauce
1 cup pure maple syrup
Soak dried mushrooms in 2 c. beef broth. Set aside. Season meat with sea salt and pepper.
Brown short ribs in oil for about 2 minutes on each of side (4 sides) in a large dutch oven.
Add shallots and garlic, and cook for about 5 minutes on low heat.
Add scotch, soy sauce, maple syrup and beef broth (saving reconstituted mushrooms for another use). Liquid should cover short ribs.
Cook at 300 for 2 1/2-3 hours.
Remove meat to a warm platter. Strain braising liquid, removing solids.
In a small saucepan on the stovetop, boil remaining sauce, reducing to a syrupy consistency.
Return meat and glaze to the oven and cook for another 5-10 minutes.
Serve with mashed potatoes or rice. Ours was delicious with roasted carrots and fennel.