In a large stockpot, combine short ribs, onions, garlic, peppercorns, laurel, ginger, water and salt. Bring to a boil then reduce to a simmer.
Cook beef until fork tender. Skim off scum and oil. Let cool. Transfer cooked beef to a strainer. Strain stock and set aside.
To make gravy, heat butter in a medium saucepan. When melted, pour in beef stock, worcestershire sauce and soy sauce. Continue to mix until no lumps are formed. Season with salt and pepper to taste. Set aside.
Heat sizzling plate until smoking hot. Immediately add cooked beef and pour in gravy sauce. Garnish with a lot of garlic chips, spring onions and mushroom. Serve immediately.