Shanghai Short Ribs

• 4 lbs bone in short ribs
• 1 yellow onion - diced
• 3 cloves garlic - sliced
• 1 bunch scallions separated into light/dark greens - bulbs discarded
• 1 tsp crushed red pepper
• 1 bunch cilantro
• ½ cup low sodium soy sauce
• ¼ cup rice wine vinegar
• 4 cups beef broth/stock
• 2 tbsp + 2 tbsp orange juice
• 1 cup brown sugar
• 1 tbsp lemon juice
• ¼ cup hoisin sauce

Preheat oven to 300F

1. Brown the ribs in a heavy dutch oven - I like this one. Remove ribs, set aside.
2. In the same pot sautee the onion, garlic, scallion (light green part only), hot seeds and cilantro stems in olive oil for 5 mins. Season with salt & pepper. Return ribs to pot along with any accumulated juices.
3. Add soy sauce, rice wine vinegar, beef broth, 2 tbsp of orange juice and brown sugar to the pot. Bring to a boil. Skim. Cover and place in oven for 3-4 hours or until the meat is cooked through and fork tender.
4. Remove ribs, skim fat from sauce, add remaining orange juice, lemon juice, and hoisin sauce and reduce till thickened - add ribs back to pot and glaze with sauce.
5. Serve with white rice and garnish with chopped scallions (the green part) and fresh cilantro.