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Preheat oven to 325.
In a medium or large Dutch oven, put over medium high heat for several minutes.
Add 2 tbsp olive oil, and sear the short ribs or mushrooms on all sides, without overcrowding in the pan.
Remove the short ribs or mushrooms and add the onion, carrot, and celery.
Saute the vegetables until they are just starting to get color, then deglaze the pan with the balsamic vinegar and red wine.
Reduce the liquid by more than half.
Return the short ribs or mushrooms to the pan, then pour in enough chicken or vegetable stock to cover the protein by ¾th.
Tuck in the parsley and thyme sprigs, cover with a lid, and place in oven.
For the short ribs, turn after 1.5 hours in the oven, remove the lid for the last 30 minutes to get a nice browning on the outside, the short ribs should braise for 3-4 hours.
For the mushrooms, turn after 45 minutes in the oven, remove the lid for the last 20 minutes to get a nice browning on the outside, the mushrooms should braise for about 2 hours.