Beef Short Ribs with Mushrooms

Preheat oven to 325. Combine flour, salt, pepper and dredge the short ribs. Heat half the oil in a Dutch oven over medium-high heat, then sear the beef on all sides until golden brown, 3-4 minutes per side. Remove the beef and set aside. Add the onions and garlic and cook until brown and fragrant, about 2 minutes. Add the stock, scraping up and bits stuck to the pan. Return the beef to the pot, Bring to a boil. Cover pot and transfer to the oven. Cook until the beef is fork-tender, 3 hours. In the last 15 minutes, bring a pot of salted water to boil for the egg noodles. Then heat the remaining oil in a heavy skillet over medium heat. Add the mushroom and cook until golden, 6-8 minutes. Toss with the parsley and season with salt & pepper. Remove the ribs to serving dished, place the pot over high heat and reduce cooking liquids until slightly thickened, add a little corn starch if needed. Serve over egg noodles with mushrooms and cooking liquids.