Asian Braised Short Ribs with Cranberry-Teriyaki Glaze

Ingredients

  • 15 pounds beef short ribs, cut into 3- to 4-inch pieces (have your butcher do this)
  • 4 teaspoons kosher salt
  • 2 1/2 teaspoons freshly ground black pepper
  • 2 tablespoons canola oil
  • 5 large onions, roughly chopped (about 5 cups)
  • 6 carrots, roughly chopped (about 3 1/2 cups)
  • 1/2 bunch celery, roughly chopped (about 3 cups)
  • 2 medium fennel bulbs (sometimes called anise; 1 1/2 to 2 pounds total), stalks discarded and bulbs roughly chopped
  • 4 lemongrass stalks, root ends trimmed, tough outer leaves discarded, and finely chopped
  • 3 tablespoons garlic, minced (about 6 to 7 cloves)
  • 1 tablespoon ginger, minced (from 1/2-inch knob)
  • 4 cups Chinese Shaoxing rice wine or sake
  • 2 cups dark soy sauce
  • 6 whole sprigs fresh thyme
  • 3 dried bay leaves
  • 1 cup

    Description

    Chef Ming Tsai Created This Recipe For Epicurious's Wine.Dine.Donate Program.

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