To make Short Ribs: Place short ribs on parchment lined sheet pan, season both sides generously with salt and pepper and let sit one hour at room temperature. Preheat oven to 350°F and move oven rack to lowest position. Place large Dutch oven over medium heat and add 1 ½ tablespoons oil. When oil is hot, add single layer of short ribs to pan, cooking in batches if needed. Sear 5-7 minutes on each side or until golden brown crust develops. Remove ribs to a plate and repeat with remaining ribs if necessary. Turn off heat and move pot to a cool burner on stove. Allow pot to cool for 10 minutes; add mirin and hoisin sauce. Stir to combine then add seared short ribs back into pot. Cover pot with foil or lid and place in oven for 3 ½ to 4 hours, or until short ribs are tender but not yet falling apart. Remove from oven and keep warm.
To make Tamari Spring Onions and Fiddlehead Ferns: Blanch fiddlehead ferns in boiling, salted water. Drain and quickly submerge in ice water bath. Remove from bath to drain then spread on parchment lined plate to dry. Repeat blanching, chilling and drying process with spring onions. Combine tamari and sugar in medium saucepan over medium high heat. Whisk to dissolve sugar and bring to a boil. Turn off heat and add spring onions. Cover and set aside.
To prepare Celery Root Puree: Add celery root to a medium saucepan and cover with water. Bring to a boil over medium heat and cook for 10-15 minutes until celery root is tender. Drain in colander and allow to fully dry. Heat cream and minced garlic in small saucepan until steaming. Transfer celery root to a food processor or blender; blend or process at medium speed while slowly drizzling in the cream and garlic mixture. Puree until smooth and creamy; season to taste.
To make Pozu Reduction: Pour ponzu into a medium saucepan; heat to boiling over medium-high heat. Reduce heat to low, whisk in sugar and lime juice. Continue cooking, whisking occasionally until mixture thickens and coats the back of a spoon, approximately 7-10 minutes.
To Assemble: Melt butter in large sauté pan. Add oyster mushrooms, fiddlehead ferns and tamari spring onions. Sauté until vegetables are tender. Smear one large spoonful of celery root puree onto each plate. Position one serving of short ribs on top; surround with the vegetable medley and drizzle with ponzu reduction.
Recipe by Andrew Greene, Abstract Table, Oakland
