1. Cut off any big chunks of fat on the the outside of the ribs, score the flesh.
2. Combine the remaining ingredients and stir well.
3. Add the beef and mix to cover all sides.  Chill overnight.
4. Heat the grill and remove the meat from the fridge to rest at room temperature for 30 minutes.
5. Grill the meat, turning frequently, until browned well on all sides for about 30 minutes.

1. Preheat the oven to 350 F.
2. 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.
3. Cover and place in the oven for 3 hours.
4. Remove from the oven and take out the ribs.  Bring the liquid to a boil and skim off the fat.  Boil for 20 minutes.
5. Stir in the hoisin and lime juice.  Check seasoning.  Return the ribs and cover.  Simmer for 10 minutes.  Serve.

1. Preheat the oven to 325 F.
2. Season the ribs generously with salt and pepper.
3. Heat the oil in an oven proof dutch oven and then brown the ribs in batches on all sides for 6 minutes.
4. Remove the ribs and then add the onion, and carrots to the pot.  Saute until tender.
5. Add the parsley and bay leaves.
6. Stir in the beef stock and red wine.  Bring to a boil.
7. Return the ribs to the pot and return to a simmer.  Cover and place in the oven.  Cook 3 hours.
8. Check the seasoning.  Serve.

1. Preheat the oven to 350 F.
2. Heat the oil in an ovenproof dutch oven on high heat.  Season the ribs generously with salt and pepper.
3. Sear the ribs in two batches until browned on all sides.  Remove from the pan and pour out all but 1 tablespoon of fat.
4. Decrease the heat to medium and saute the shallots and garlic 2 minutes.
5. Deglaze the pan with the port and red wine.  Add the beef stock, thyme, and bay leaves.
6. Return the ribs to the pot and bring to a boil.
7. Cover tightly with aluminum foil and make 4 small slits in the foil to allow steam to escape.
8. Place in the oven and braise 3 hours.
9. Remove the ribs from the pot and cover to keep warm.  Bring the stock to a boil for 10 minutes, skimming the fat off the surface.  Check the seasoning.
10. Serve the meat with the sauce.

Combine all the ingredients in an oven proof stock pot.  Bring to boil over high heat.  Reduce heat and simmer 45 minutes.

• 2 3/4 lb short ribs, boneless, trimmed of excess fat, cut in 1 by 2" cubes
• kosher salt, cracked pepper
• canola oil
• 1/2 onion, minced
• 1 carrot, peeled
• 1 leek, white part only, sliced
• 2 garlic cloves, minced
• 3 thyme sprigs
• 3 parsley sprigs
• 2 bay leaves
• 4 cups beef stock

1. Line a baking sheet with paper towels.  Season all sides of the meat with salt and pepper.  Heat some canola oil in a large skillet over high heat.  Add only some meat at a time, not to crowd, sear on all sides for about 5 minutes total.  Transfer to the paper towel.  Repeat with remaining meat.
2. Preheat the oven to 350 F.
3. Add the onions, carrots, leeks, garlic, thyme, parsley, bay leaves to the reduced wine sauce and toss well.
4. Add the short ribs and just enough stock to come just to the top of the meat.  Bring the liquid to a simmer, then cover.
5. Place in oven, reduce heat to 325 F.  Braise beef for 2 hours.
6. Remove the meat.  Strain the sauce, discard the vegetables.  Bring the liquid back to a boil, spooning off the fat as it rises to the top.  Strain the liquid over the meat and cover and cool.  Refrigerate at least 1 day or up to 3.

• 8 oz. fingerling ptotaoes,
• kosher salt
• black pepper
• thyme
• bay leaf
• garlic
• 8 baby carrots, cut in half lengthwise
• 4 oz. bacond, diced large
• 1 lb button mushrooms, kept whole
• butter

1. Preheat the oven to 375 F.
2. Place the potatoes in a large saucepan with 1 tbsp kosher salt, 1/4 tsp cracked pepper,2 sprigs of thyme, 1 bay leaf, and 2 crushed garlic cloves.  Add enough cold water to cover with an inch to spare.  Bring to a boil, reduce heat and simmer 15 minutes.  Drain.  Transfer to a plate, discard seasoning.  Slice the potatoes in half.  Set aside.
3. Place the carrots in a saucepan with 1/2 tbsp salt, 1/2 tsp black pepper, 2 sprigs of thyme, 1 bay leaf, and 1 garlic clove, smashed.  Cover with 1 1/2 inches of water to spare.  Bring to a boil.  Reduce heat and simmer for 5 minutes.  Drain, discard seasonings.
4. Spread bacon in a single layer on baking sheet and place in the oven.  Bake until almost crisp.  Drain on paper towel.
5. Heat 2 tbsp of butter in a skillet and saute the mushrooms until tender, seasoning with salt and pepper.
6. Place the beef and liquid into a large stock pot.  Warm the beef for about 10 minutes, until liquid.  Add the vegetables and return to the heat for 5 to ten minutes until heated through
7. Serve sprinkled with bacon.