Season the short ribs generously with salt and pepper, and allow to stand at room temperature for about 1 hour if possible.

Heat the olive oil in a large skillet over medium heat. Add enough short ribs to fill the pan and brown each side about 2 minutes or until golden and caramelized (if the meat doesn’t release easily from the pan easily, it’s not ready to be turned). Repeat until all of the short ribs have been browned, and place in the slow cooker and set aside.

Degrease the skillet and add the dry sherry, scraping up the caramelized bits from the bottom of the pan. Cook over medium heat until reduced by half, about 2-3 minutes, and add to the slow cooker.

Add the beef stock, peeled onions, garlic, and bay leaf to the slow cooker, and turn on low for 7-8 hours or high for 4-5 hours, until the meat is very tender.

Place the chicken stock and water in a medium sauce pan and heat over medium heat until simmering.

Heat the olive oil in a separate medium saucepan or saute pan over medium heat. Add the shallot and mushrooms, and cook until the mushrooms have softened and the liquid has evaporated, about 3-4 minutes. Add the arborio rice and toast in the pan, stirring constantly, about 1 minute. Add the garlic and saute 30 seconds.

Add the white wine to the pan and bring to a boil. Cook the wine until it has reduced by half, about 2 minutes, then add 1 cup of the warm stock mixture. Stir the risotto occasionally, and repeat by adding another cup of the stock once the liquid has almost been absorbed. When all of the stock has been added and the risotto is tender, remove from heat and stir in the parmesan cheese and season with salt and pepper, to taste.

Strain the short ribs and pearl onions from the slow cooker and serve over the risotto. Garnish with chopped parsley as desired and enjoy!