4 1/2 lbs of short ribs with bones OR 3 lbs without bones
[per person is actually 3/4 lb with bone OR 1/2 lb without bone]
1/3rd cup of Lee Kun Kee Premium Oyster Flavored Sauce
2 TB of Koon Chun Hoisin Sauce or their Barbecue Sauce
1 oz (25 - 30 gr) or less of fresh grated ginger = about 1 TB
1 1/2 cups of any red wine
1 1/2 cups of Campbell's Beef Broth
2 - 3 TB of clarified butter
Techniques:
Preheat the oven to 350 degrees
Brown the short ribs on all sides in a pot or frying pan
Put the browned ribs in a heavy cooking pot with lid that can go in the oven
Mix all the other ingredients together with a spoon or whisk
Put this mixture in the pan you used to brown the ribs and bring to boil.
Once the mixture starts to boil, pour the boiling mixture over the ribs. The liquid should cover the ribs but if it doesn't, add a little water. Cover the pot and put it in the preheated oven for about 2 1/2 hours or until the ribs are absolutely soft.
You don't need to use salt or pepper but design it to your own taste.
Variations:
One time after the meat was ready, I took the meat out and put the cooking pot on the stove and reduced the liquid to about 1/2. I put the reduced liquid into the blender and added about 1/2 cup of heavy cream. The sauce was like silk and very tasty. I poured it over the meat before serving.
Another time I made the sauce much lighter because my husband doesn't like reduced, thick sauce. I put more liquid and less of the Chinese sauces and wine in the mixture.
Add any or all of these just before putting the pot into the oven. Taste it and see if you want to add anything else:
1 cup of chopped onions
2 carrots cut into approximately 1/2 inch pieces
2 stalks of celery cut into approximately 1/2 pieces
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