Glazed Braised Short Ribs

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These Asian style short ribs are incredibly delicious and quite simple to make!

Start by grabbing 6-8 "Flankin'" beef ribs. Look for the thinner ones because they go tender much faster.
Rinse them in cold water too remove any bone fragments. (Adam Ragusea actually lets them soak for a while)
Afterwards pat them dry and add your marinade. (1 tbsp white pepper, 3 tbsp light agave or honey, 3 tbsp Extra virgin olive oil, 1/4 cup low sodium soy sauce, 2 tbsp red wine vinegar and 3 tbsp seasoned rice vinegar)
Toss your ribs around in the marinade very well making sure each one gets proper treatment.
Throw them in the fridge for at least 12 hours and preferably 18.
You can get away with less time by poking holes in your ribs with a dinner fork or paring knife. (Adam Ragusea employed this method when making his version)
Take them out and pat them extremely dry with paper towels (moisture is the enemy of any good sear)
Mince about 1.5 inches of ginger (about 1 tbsp) and a few fresh medium sized garlic cloves.
Thinly chop a head of green onions aka scallions making sure to separate the hollow tops from the non-hollow fibrous bottoms closest to the root.
Preheat a heavy bottomed pan over medium high heat until small white wisps of smoke begin to appear.
Now add in 1 - 2 tbsp of any high smoke point oil and immediately drop in your ribs making sure to give them some room to brown.
Cook 1 minute per side or until you see just a bit of brown caramelization.
Set them aside and sear your next batch making sure now to burn the bottom of your pan.
To prevent this, actively monitor your heat adjusting as necessary and make sure your pan doesn't go to dry. If it does add oil 1 tbsp at a time.
Once all of your ribs are seared up, over medium high heat add 1 tbsp of high smoke oil followed by the bottom parts of your green onion.
Sauté or stir around in the hot oil for 20 seconds then add your garlic and ginger, sauté for 20 seconds.
Then deglaze with 1/4 cup of any good tasting white wine, I recommend a chardonnay.
Stir around your veg in that fragrant wine for 30 seconds to let those flavors vibe.
Then add 1/2 cup low sodium soy sauce aka tamari.
Drop your undercooked ribs right in, doesn't matter if they overlap a little as long as they're not directly atop one another.
Carefully add plain water around the ribs until the liquid comes almost halfway up the length of your pan. (I'm using a 10" cast iron skillet)
Bring to a simmer over medium heat then slap a lid on. (If you experience a little over flowage just slightly crack your lid!)
Let simmer for roughly 30-45 minutes depending on how thick your ribs are.
Mine were on the thicker side so it too around 45.
Check them every 15 minutes and you know they're done when they tear apart quite easily but they're not falling apart.
Remove them from your pan, leaving the liquid behind.
Over medium to med high heat gently stir making sure to scrape the bottom of the pan with wooden spoon. (this is going to dislodge powerful flavors)
Simmer for 5-10 minutes until its almost reduced by half and significantly thickens up.
At this point add 5-6 tbsp of dark agave, light agave, or honey.
Stir around a little then bring to a gentle simmer.
Add back your beef ribs and make sure each one gets coated in the sauce by constantly flipping and moving them around for 8-10 minutes or until your glaze begins to turn too very sticky.
Add a ton of sesame seeds followed by the top hollow part of your green onion bunch.
I recommend serving with simple steamed white rice!

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