Slow-braised Beef Stew with Mushrooms
Don't confuse beef short ribs with back ribs cut from the beef loin.
If you don't have a slow-cooker, put meat in a 2-inch-deep, 4- to 5-quart baking pan (about 9 by 13 in.); heat liquids and flavorings (step 2), pour over meat, and seal with foil. Bake in a 350° oven until meat is very tender when pierced, 2 1/2 to 3 hours. After 1 hour, check liquid and add water up to original level. Reseal pan with foil and return to oven; after 30 more minutes, check and adjust liquid level again. When meat is tender, continue with step 3; leave meat in pan, draining off liquid, or transfer to a casserole.
You can make this dish up to 2 days ahead; let cool, then cover and chill. Bake, covered, in a 350° oven until meat is hot, 20 to 25 minutes. Serve stew with hot cooked rice or mashed potatoes.