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

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

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