Arrange the short ribs in a deep roasting pan and top with all mushrooms, garlic, shallots, and pearl onions. Scatter the herbs, season with salt and pepper, drizzle with olive oil, and pour the apple concentrate on top.

Cover tightly with parchment paper and foil, sealing completely. Bake for 4 hours until the meat is tender. Uncover for the last 5 minutes to lightly brown, if desired.

Tip: This is even better prepared a day in advance; the flavors deepen and improve.