Actually I would suggest first turning your oven on to 375F or 190C. Cooking ribs especially shortribs takes a while. before I put these babies on the grill I ended up cutting them between each bone so they can get done better. Also have this yummy teriyaki sauce ready before you do any grilling. If you do not want to grill and just wanted to stick it in the oven this is cool too.
I used a combination of these methods because it takes a lot longer to cook. I wanted to grill the mushrooms too but there is another method called stovetop which I will get to that in a bit. On both of the shortribs and mushrooms apply 3 dashes of maggi or knorr aroma, 1 pinch of pink salt, 1 tsp of rice vinegar and 3 tbs of peanut oil.
Place the shortribs that has been cut on the grill and cook for 20 minutes turning frequenttly. When nearly done dip it in the teriyaki sauce and give it a good coating. So far so good that this sauce clinged to the meat and shrooms so I did something right. Put back on the grill and cook for another 10 minutes turning frequently. Add a piece of aluminum foil to a cast iron skillet. Make sure It is big enough to cover the meat. Remove the shortribs from the grill and place it on aluminum foil lined cast iron skillet and put it in the oven for 30 minutes. Check and see if it is tender then for 20 minutes more.
Now put the mushrooms on the grill and cook for 5 minutes. Turn and cook on the other side for another 5. Take the mushrooms and dip it in the teriyaki sauce and cook for another 3 minutes on both sides and remove. For mushrooms on stovetop add 3 tbs of peanut oil to a wok or cast iron skillet and cook until they are tender. Just keep stirring and they do not take long to cook either then add the sauce and cook for another 3 minutes and you are done. I am glad I did it this way because a lot of fat came off of those shortribs.
I ate these on a bed of any type of ramen noodles. Also you can eat it with just plain rice if you wish.
