Beef Short Ribs with Mushrooms

Preheat the oven to 325 ° F. Combine the flour, salt and pepper and roll in the ribs. Heat half the olive oil in a roasting pan over medium-high heat, then saute the beef on all sides until golden brown, 3-4 minutes on each side. Remove the beef and set aside. Add the onion and garlic and cook until lightly browned and fragrant, about 2 more minutes. Add the broth, scraping off the pieces that stick to the pan. Return the beef to the pan. Bring to a boil. Cover the pot and put it in the oven. Cook until beef is fork-soft, 2 ½ to 3 hours. For the last 15 minutes of cooking, heat the remaining oil in a heavy skillet over medium-high heat. Add the mushrooms and cook until golden brown, 6-8 minutes. Sprinkle with parsley and season with salt and pepper. Transfer the ribs to a serving dish, place the pan on a high heat, and reduce the amount of cooking liquid until it thickens slightly. Serve with mushrooms and cooking liquid.