Chinese-style braised beef short ribs with hot garlic ginger mushroom sauce
I started with four meaty beef short ribs. First I dusted them with a mixture of flour, corn starch, salt, and pepper, then browned thoroughly on all sides in a cast iron dutch oven with a little vegetable oil. Once they were well-browned, I set aside the ribs, removed most of the drippings, and sauteed a medium onion. When the onion was just at the verge of caramelizing, I threw in a couple of smashed garlic cloves and a finger's worth of very coarsely chopped ginger. After another 30 seconds to really get the aroma going in the garlic and ginger, I added the braising liquid: water, OJ, rice vinegar, soy sauce, chili garlic paste, brown sugar, black pepper, and a dash each of sesame oil and fish sauce. The ribs got tucked into the liquid and the whole dutch oven was covered and thrown into a 325F oven for two and a half hours.
When the ribs came out, they were falling off the bones. I set them aside again to rest a little while I worked on the sauce. I first strained all the liquid out of the pan into a fat separator to sit, then returned to the pan and made a quick roux. Once the flour and butter had gotten a nice toasty brown, I added the liquid back in (sans fat) along with a pound or so of chopped oyster mushrooms and a big spoonful of chili garlic paste. After simmering ten minutes or so, it was ready to plate.