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Entrees
American/Asian
6 - 8 servings
10 minutes
2 hours 20 minutes
Cheesecloth
1 (3-inch) piece Melissa’s Fresh Ginger - sliced
1 head Fresh Garlic - cut in half horizontally
1 Melissa’s Canela (Cinnamon Stick) - halved
6 Whole Cloves
6 Whole Allspice
1/8 teaspoon Kosher Salt
1/8 teaspoon Freshly Ground Pepper
4 lbs. Beef Short Ribs
2 tablespoons Extra Virgin Olive Oil
5 cups Beef Stock or Broth
1 3/4 cups Cooking Sherry
1 Melissa’s Perfect Sweet Onion - peeled; chopped
1/4 cup Soy Sauce
1/4 cup Granulated Sugar
2 (3 oz.) packages Melissa’s Dried Tart Cherries
1 cup Fresh Tasmanian Cherries - pitted
Place the ginger, garlic, cinnamon, cloves and allspice onto the center of the cheesecloth, pull up the edges to create a bundle and tie it closed.
Season the beef, on all sides, with the salt and pepper.
Heat the olive oil in a large pot and sear the ribs, in batches, until browned on all sides. Add the cheesecloth bundle and the rest of the ingredients to the pot and bring to a boil. Once boiling, cover the pot and reduce to a simmer. Braise for 2 hours until the beef is very tender.
Remove the ribs from the pot, place them on a platter and tent with foil. Discard the cheesecloth bundle.
Bring the pot liquid back to a boil and reduce until thickened, about 10 minutes.
To serve, ladle some of the sauce on a plate and top with 2 ribs. Repeat for the remaining ribs.
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