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1
Heat a medium-size saucepan of water to a boil over medium-high heat.
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2
Trim the root ends from the onions, leaving the core intact.
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3
Drop the onions into the boiling water.
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4
Bring back to a boil and cook the onions 2 minutes.
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5
Drain and run under cold water until they are cool enough to handle.
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6
Slip the skins off the onions, leaving the onions whole.
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7
Remove any wilted or damaged leaves from the greens.
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8
Pull the leaves from the stems.
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9
Trim the stems and cut them crosswise into 1-inch pieces.
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10
Cut the leaves crosswise into 2-inch pieces.
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11
Wash and dry the stems and leaves separately and set aside.
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12
(If making the stew in advance, store the leaves in Zipper-top bags in the refrigerator box up to 2 days.)
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13
Rub the short ribs generously with salt and pepper.
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14
Heat the oil in a heavy large pot or Dutch oven over medium-high heat.
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15
Add the short ribs and cook, turning as necessary, until they are well browned on all sides, about 10 minutes.
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16
If the bits that stick to the pot start to burn, reduce the heat to medium.
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17
Remove the short ribs.
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18
Add the button mushrooms, portobello wedges, onions, and stems from the greens to the pot.
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19
Pour in the stock, wine, and tomatoes.
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20
Tuck the ribs into the mixture.
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21
Heat the liquid to a boil, reduce the heat, and simmer, uncovered, until the beef is tender, about 2 1/2 hours.
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22
About halfway through, add salt and pepper to taste, keeping in mind the liquid will be further reduced and the seasoning will be intensified.
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23
(The short ribs may be prepared to this point up to 2 days in advance.
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24
Cool completely, then refrigerate until needed.
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25
Bring the stew to a simmer and simmer 10 minutes before continuing.)
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26
Remove the short ribs from the pot.
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27
Heat the liquid to a boil over medium-high heat.
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28
Stir in the leaves from the greens and boil until tender, about 8 minutes.
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29
Check the seasoning, adding salt and pepper if necessary.
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30
Divide the contents of the pot among 4 shallow serving bowls and top each with 2 short rib pieces.
