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.
On Saturday, April 20th, Jack White and Third Man Records will unveil their Third Man Recording Booth, a refurbished 1947 Voice-o-Graph machine that records up to 2 minutes of audio and dispenses a one-of-a-kind 6" phonograph disc to the user.