Preheat the oven to 300°F (150°C). In a large ovenproof pot or Dutch oven, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned. Remove the ribs and set aside.

In the same pot, add chopped onion and garlic. Sauté until softened, about 5 minutes. Stir in the beef broth, red wine (if using), soy sauce, brown sugar, thyme, and rosemary. Bring to a simmer.

Return the short ribs to the pot, cover, and transfer to the oven. Braise for 3 hours, or until the meat is tender and falls off the bone.

In a saucepan, bring the chicken or vegetable broth to a simmer. Keep it warm over low heat. In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent.

Add sliced mushrooms and cook until softened. Stir in the Arborio rice, coating it in the oil and cooking for 2 minutes.

Gradually add the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more. Continue this process for about 20 minutes until the rice is creamy and al dente.

Stir in Parmesan cheese, season with salt and pepper, and keep warm.

In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant. Add shrimp to the skillet, season with paprika, salt, and pepper. Cook until the shrimp turn pink and opaque, about 3-4 minutes.

Stir in lemon juice and remove from heat.

To serve, place a generous scoop of creamy mushroom risotto on each plate. Top with a few beef short ribs and spoon garlic butter shrimp over the top. Garnish with fresh parsley.