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Asian Style Short Ribs

12-dried shiitake mushrooms
1-cup boiling water
3-lbs short ribs
1-tsp freshly ground black pepper
1-tbsp vegetable oil
2-onions, thinly sliced
2-carrots, peeled and thinly sliced
1-cup white turnip, cut into 1/2" cubes
1-tbsp minced garlic
1-tbsp minced gingerroot
3-tbsp sake, dry sherry or vodka
1/2-cup condensed beef broth (undiluted)
1/4-cup soy sauce
3-tbsp corn syrup
1-cup sliced bamboo shoots
2-green onions, thinly sliced
2 serrano chilis, finely chopped
1-tbsp sesame oil
Hot cooked rice

In a heatproof bowl, soak mushrooms in boiling water for 30 minutes
Strain and reserve liquid
Discard the stems and cut mushrooms in half
Pat dry with paper towels and set aside
Place broiler rack 6" from the heat element
Sprinkle ribs with pepper and broil on both sides until browned, about 5 minutes per side
Drain on paper towels
Separate ribs if in strips and place in slow cooker
In a skillet, heat oil over medium heat
Add onions, carrots and turnip; stir fry until softened
Add garlic, gingerroot and mushrooms; cook, stirring for 1 minute
Add sake and cook for 1 minute
Add beef stock, soy sauce, corn syrup and reserved mushrooms liquid
Bring mixture to a boil
Pour mixture over ribs
Cover and cook for 4-6 hours on high or 8-10 hours on low until tender
Add the bamboo shoots
Cover and cook for 25 minutes on high
Just before serving, stir in green onions, chilis and sesame oil
Serve over hot cooked rice