- 4 lb beef short ribs, cut into sections
- 3/4 cup tamari
- 3 tbsp rice wine vinegar
- the juice of half a lemon
- 1 1/2" ginger, peeled, minced
- 4 cloves garlic, minced
- 1 shallot, minced
- 2 cups chicken stock
- 2 cups water
- 1/4 cup brown sugar
- 1 tsp chili flakes
- sea salt
- cracked pepper
- 2 tbsp orange juice
- 2 tbsp hoisin sauce
- the juice of half a lime
- Preheat the oven to 350 F.
- In a large oven proof pot combine the soy sauce, vinegar, garlic, lemon, ginger, chicken stock, water, brown sugar, shallot, chili flakes, orange juice. Mix well. Add the short ribs and season with salt and pepper.
- Cover and place in the oven for 3 hours.
- Remove from the oven and take out the ribs. Bring the liquid to a boil and skim off the fat. Boil for 20 minutes.
- Stir in the hoisin and lime juice. Check seasoning. Return the ribs and cover. Simmer for 10 minutes. Serve.