ASIAN LACQUERED SHORT RIBS
I use broth instead of water but I listed water for convenience. I used hot honey instead of plain honey. It just adds to the flavor. I also used black garlic instead of regular garlic. Black garlic can be hard to find. If you use it, you can use half the garlic I recommend.
For the short ribs
3 tablespoons safflower or avocado oil
5 pounds short ribs (5 to 6 pieces)
9 garlic cloves, coarsely chopped
4 shallots, coarsely chopped
2 cinnamon sticks
1 large onion, coarsely chopped
2 dried red chiles, seeded and chopped
2 scallions, coarsely chopped
1 Asian pear, coarsely chopped
5 whole star anise
1 cup soy sauce
2 cups Riesling or your favorite red wine
1 1/3 cups champagne vinegar
1/2 cup honey
3 ounces fresh ginger, sliced
5 cups water, or more as needed
1. Make the short ribs: Preheat oven to 325 degrees. Heat oil over medium-high heat in a large Dutch oven. Season ribs with Tastic spice and cook in batches until golden brown, 3 to 4 minutes per side. Transfer ribs to a plate, leaving drippings in pot.
2. Reduce heat to medium. Add garlic, shallots, onion, and chiles, and cook, stirring frequently, until golden, about 10 minutes. Return meat to pot and add scallions, pear, star anise, cinnamon stick, soy sauce, wine, vinegar, honey, and ginger. Add water to cover by 1 inch, and bring to a simmer. Cover, and transfer to oven. Cook until ribs are fork tender, about 3 hours. (Ribs in liquid can be cooled, covered, and refrigerated up to 2 days. Bring to room temperature, then proceed with step 5.)
3. Transfer ribs to a plate and strain sauce through a fine sieve. Skim fat from top, and discard. Return sauce to pot, and cook over medium heat until sauce just coats the back of a spoon, about 15 - 20 minutes. Add ribs to sauce, and cook, basting often, until ribs are hot and sauce coats meat, about 5 minutes. Serve ribs mashed potatoes or grits.