Tylor's "Asian Persuasion" Short ribs

Low and slow baby! That's going to be the motto for this recipe. We are using Beef short ribs which are much meatier and usually more tender than pork short ribs. Short ribs are cut from the rib and plate primals and a small corner of the chuck. They come in full slabs but are usually seen cut into individual portions. This is how I usually purchase them because they are much easier to serve and can be found with the bone in or boneless. This cut of meat can be prepared two ways. In Korea they are usually marinated and quickly grilled over high heat. This method is best for those with a little more experience with short ribs as they can easily become tough. The other way to prepare them is by cooking over low heat or wet heat for an extended amount of time. We'll be using a wet heat method today by braising in some beef stock and local wine. I chose a local Norton varietal blend called Hunter's Red. This wine has strong notes of pepper and what can only be described as a "barbeque" smoke taste. This is not a very "Asian" ingredient but it is going to give  great flavor to our ribs. Here we go kids....

"Asian Persuasion" Short Ribs


8 Short ribs
1 cup of Beef Broth (splurge on the good stuff, it does matter)
1 cup of Hunter's Red
1/4 cup rice wine vinegar
1/4 cup light brown sugar
Water
3 cloves of Garlic-diced
1 large shallot or 1/2 medium onion-diced
2 tablespoons Soy sauce
1 tablespoon Sriracha
1 teaspoon Chinese Mustard
1 tablespoon Hoisin Sauce
1 tablespoon Oyster sauce
2 teaspoons Chinese Five Spice
1 tablespoon Cumin
1 tablespoon peeled and minced Ginger
1 stalk of lemon grass, halved and smashed
Sesame seeds
green onions-chopped
Salt
Pepper


           Begin by heating a large dutch over or stock pot over high heat. Add your short ribs a few at a time into the pan and sear on each side just until brown. Remove the ribs and set aside. Turn the heat down to medium and remove the pan from the heat and allow to cool for a few minutes as not to burn the garlic and shallots. Add the shallots and cook for about 3 minutes then add garlic and cook for about 2 minutes. Add the ribs back to the pan. Add the beef broth, wine, and vinegar. Add enough water to bring the liquid just to the top of the ribs. Add the rest of the ingredients to the pot, stir to incorporate, then bring the liquid to a boil. Once at a boil, turn the heat to low, cover, and allow to simmer for about 1hour or until they are tender and falling off the bones. Once the ribs are done, remove them from the liquid and cover to keep warm. Drain the fat from the braising liquid. Place the remaining braising liquid into a sauce pan over medium high heat and reduce to about 1 1/2 cups. Strain the liquid through a fine-meshed strainer and discard the solids. Add the ribs and the liquid back into the pot over medium heat and cook until the ribs are warmed through and glazed. Serve over jasmine rice and top with sesame seeds and green onions.