Season ribs liberally with Montreal steak seasoning. Salt and pepper is also fine, (I like the all-in-one flavor the seasoning mix offers).
Heat oil in a Dutch oven over medium-high heat. Add ribs and sear for a few minutes on each side (I usually sear just the top and bottom, I don’t get to all of the surface area). Remove ribs from pot and set aside.
Add onions, garlic, and ginger. Cook until onions are soft, about 7 minutes. Add mushrooms and cook for another minute. Add soy sauce, brown sugar, honey, rice vinegar, and beef broth (I use water + beef consomme. You can also simply use water. You’ll still have lots of flavor. Just adjust seasoning/salt if using water instead of broth).
Bring liquid to a boil. Return ribs to pot. Cover and bake for 3 hours. Ribs will be fall-off-the-bone tender.
Remove ribs from pot and place the dutch oven back on the stove. Bring to a boil. Add cornstarch slurry and cook for a couple of minutes, until liquid thickens a bit.
Top with scallions when serving (not just a garnish, the flavor really complements!).
Recipe by Between Carpools at https://betweencarpools.com/these-shiitake-ribs-are-one-amazing-yom-tov-main-works-with-most-meats/