Soy Braised Short Ribs

"This tastes like heaven"
- Someone that tried it

Ingredients:

3-4 lbs bone-in short ribs (English cut)

1 Asian pear, medium chopped

1 large yellow onion, medium chopped

1 3-inch piece of ginger, sliced into thin discs

8 cloves garlic, peeled

1 bunch scallion, whites separated, greens sliced for garnish 

2 cups beef stock

1/2 cup dark soy sauce

1/3 cup sake

1 tsp honey

1 tsp dried seaweed

Method:

1. Preheat oven to 350 with racks positioned with enough room to fit your dutch oven with lid on.
2. Season ribs liberally with salt, give them a good massage to work the salt in (this is good to do before prepping your veggies).
3. Heat 1 tbsp oil in a dutch oven over medium to medium-high heat until just starting to smoke.
4. Working in batches, brown the ribs to a nice sear on all sides, set aside.
5. Remove all but ~2 tbsp of the rendered fat, preserving any fond from the browning.
6. Add pear, onion, ginger, garlic and white bottoms of the scallions to the pot, stir frequently until everything starts to soften and slightly brown, 3-5 minutes. 
7. Deglaze pot with sake and simmer until cooked off. 
8. Add your ribs back to the pot, along with any collected juices, in a single even layer with the bone side up. 
9. Pour beef stock in until it just reaches the level of the bones. Add soy sauce, honey and seaweed, stir to incorporate.
10. Raise heat to medium high, until just simmering. Cover the pot with the lid and move to the oven.
11. Let simmer in the oven for 2-2.5 hours. They are done when they are pulling off the bone and the cooking liquid is reduced by half or more
12. Remove ribs and let rest, covered with foil, until ready to serve. 
13. Strain out all the reduced aromatics and discard (they've done their work). Strain off the rendered fat and reserve the remaining jus. (This becomes easier if everything is slightly cool, the fat solidifies and is easier to skim. Just reheat the jus before serving).
14. Serve on top of steamed rice, or mashed potatoes with a few spoons of jus on top. Maybe along with some kind of veggie. Who knows? You're the boss, this is just a short rib recipe. 

Boner Petite