Score both sides of short ribs in diamond pattern with tip of sharp knife.

Bring ribs and water to a boil in stockpot or 5-quart Dutch over high heat. Reduce heat to medium; frequently skim foam that rises to surface until broth is clear. Reduce heat to medium -low; cook,uncovered about 11/2 hours or until meat is tender. Remove ribs from broth;let cool slightly.

Place mushrooms in bowl; cover with hot water. Let stand 30 minutes or until caps are soft.

Drain mushrooms;squeeze out excess water. Remove and discard stems. Cut caps into thin slices.

To degrease broth, let stand 5 minutes to allow fat to rise. Quickly pull paper towel across surface of broth,allowing towel to absorb fat. Repeat with clean paper towels as many times as necessary to remove all fat(or,if time allows,refrigerate broth for. Several hours or overnight and remove fat that rises to surface)

Place ribs on cutting board. Cut meat from bones with Utility knife;discard bones and gristle. Cut meat into bite-size pieces.

Combine beef,mushrooms,green onions,soy sauce,sesame salt,garlic,sesame oil and red pepper flakes in medium bowl. Add beef mixture to degreased beef broth;cook 15 minutes over medium-low heat.

Meanwhile,spray 7-inch omelet pan or small with nonstick cooking spray. Pour WGT into pan; cook over medium-low heat set on both sides. Let cool.

Cut circles from omelet with round cookie cutter. Cut crescent shape from circles with edge of round cookie cutter.

Ladle soup into individual serving bowls;garnish with omelet crescent and chives.