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1
Trim the silverskin and any excess fat off the short ribs, and season them with the 1 tablespoon salt and the pepper.
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2
Refrigerate for at least 6 hours or overnight.
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3
Preheat the oven to 225F.
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4
Heat a heavy pot or Dutch oven over medium-high heat, and add the oil.
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5
Sear the ribs on all sides until deep golden brown, about 10 minutes.
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6
Remove the meat and discard any remaining oil.
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7
Put the ribs back in the pot, meat side down.
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8
Add enough cold water to cover the ribs by 2 inches (about 3 quarts).
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9
Bring the liquid to a simmer and cook, repeatedly skimming off any foam, for 10 to 15 minutes.
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10
Add the porcini, onion, garlic, and remaining 1 teaspoon salt.
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11
Bring back to a simmer.
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12
Tent the meat with a piece of parchment or aluminum foil by placing it on top and then crimping it snugly around the ribs so that the edges nearly meet the liquid.
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13
Cover the pot with a tight-fitting lid, transfer it to the oven, and braise for 6 hours.
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14
Trim the radishes, leaving about 3/4 inch of green stem.
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15
Unless they are very small, cut them in half.
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16
Cut the carrots on the diagonal into 1/2-inch-thick rounds; or, if using baby carrots, peel and trim them, leaving 3/4 inch of the green stem.
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17
Trim the spring onions or leek and slice into chunks (wash the leek well).
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18
One vegetable at a time, blanch in boiling salted water until just tender.
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19
Remove the ribs and strain the broth through a fine-mesh sieve into a saucepan.
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20
Skim the fat from the broth; then add the blanched vegetables to the broth and reheat gently.
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21
Adjust seasoning and serve the ribs and vegetables in the broth with the accompaniments.
