8 meaty short ribs, bone in
Salt and pepper to taste
8 cloves garlic, minced
4 shallots, minced
2 cups dry red wine
2 cups beef stock or demi-glace
1/2 cup hoisin sauce
1/4 cup plum sauce
1 tablespoon Asian hot sauce, optional
Preheat the oven to 450 degrees.
Sprinkle the short ribs with salt and pepper and place in a large Dutch oven of heavy-bottomed oven-safe pan. Cook until browned on all sides, about 30 minutes. Reduce heat to 325 degrees.
Add garlic, shallots, wine, stock, hoisin, plum sauce and hot sauce to the Dutch oven. Cover and return to the oven and bake for 3 hours until meat is very tender.
Remove the ribs from the stock and cool to room temperature, then refrigerate.
De-fat the remaining stock and reduce to half.
Rewarm to serve in a 300-degree oven.
Marilyn Markel is culinary director of Southern Season’s cooking schools. She began her career as an instructor at the Central Market cooking school in Plano, Texas. In 2003 Markel moved to Chapel Hill, N.C., to develop Southern Season’s new cooking school. She served as a judge for the James Beard Cookbook Awards in 2013.