Directions for short ribs:
Season each short rib with salt. In a large pot, pour olive oil to cover the bottom of it and bring to a medium high heat. Add each short ribs to the pan and brown very well, approximately 2 to 3 minutes per side.
Preheat the oven to 375 degrees F.
Remove short ribs from the pan and discard used oil. Add new oil and sauté shallots, garlic, carrots and celery. Cook till golden brown and season with salt. Deglaze pan with cabernet sauvignon and scrape the surface of the pan to release fond stuck to the bottom of pan. Lower the heat to medium and simmer to reduce liquid by half.
Put the short ribs back into the pan and add 2 cups beef stock to just about covered the meat. Add the thyme, rosemary and bay leaves. Cover the pan and place in the preheated oven for approximately 3 hours. Check periodically and add more stock, if needed. During the last 20 minutes of cooking remove cover to let things brown. When done the meat should be very tender but come off the bone very easy. Remove short ribs and strain the remaining liquid into another pan and reduce to saucy consistence.
Season if needed. Serve with the braising liquid.
Directions for steamed buns:
Mix in sugar to warm water and dissolve. Then mix the yeast with the water. Set aside for around 5 minutes.
Add flour to a large bowl. Pour the water with yeast to the bowl with flour and stir till completely incorporated.
Then knead the flour into smooth and soft dough. At the beginning, it may be a little bit sticky.
Cover the bowl and let the dough rest for around 1 hour and it should double in size.
Remove cover of the bowl and punch the air out.
Weigh out 1 oz balls and place on oiled parchment paper and let rest again for 30 mins covered.
Put a little flour on board and then roll each dough ball into a oval shape and fold over.
Place into a bamboo steamer and cook for 10 mins at high steam.
Cut 3 oz pieces from the short rib and place into steamed bun. Add pickled onions, cilantro and parsley.
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