MAKE BROTH
Preheat oven to 450
Heat oil in a large skillet, add short ribs seasoned with salt and pepper and brown all sides
Add vegetables for the broth, the onion, carrot, celery, garlic, thyme and the the and peppercorns. Transfer to oven and roast until short ribs are brown, about 25 minutes
Transfer all skillet ingredients to stockpot, add broth, bring to a boil then lower neat and simmer, partially cover pot and simmer on low until short ribs are very te nder 2 to 2 1/2 hours
Strain broth, discard vegetables and reserve short ribs.
MAKE SOUP
Skim off any excess fat from broth and add broth to clean stckpot, bring to a simmer. Meanwhile melt the butter in a small skillet and cook mushrooms until tender, about 5 minutes
Add mushrooms, tomatos with juice, carrots, onion, celery, garlic,lemon, hot sauce and pepper to stock , simmer until vegetables are tender about 1 hour, add potatos and romano cheese and simmer 10 minutes more
Remove meat from bones of short ribs and cut meat I p into bite size pieces and add to soup, heat through, add herbs and taste to see if it needs salt or pepper
