Sticky Ginger Short Ribs

• 1 cup Low Sodium Soy Sauce
• 3/4 cups Dark Brown Sugar
• 6 cloves Garlic, Minced
• 1 whole 2-inch Piece Fresh Ginger, Minced
• 2 whole Dried Red Chilies, Finely Minced
• 1/2 teaspoons Freshly Ground Black Pepper
• 3 pounds Beef Short Ribs
• 2 Tablespoons Canola Oil
• 1 Tablespoon Rice Wine Vinegar
• 2 cups Low Sodium Beef Broth
• 4 Over-easy Eggs (optional)
• Chopped Green Onion For Garnish

1. Whisk together soy sauce, brown sugar, garlic, ginger, chilies, salt and pepper in a medium bowl.
2. Add the beef ribs, submerging them in the marinade.
3. Place in the refrigerator, covered, for at least 1 hour.
4. After marinating, remove the short ribs from the marinade and pat dry.
5. Set marinade aside.
6. Heat oil in a large Dutch oven or oven-safe pot to medium-high heat.
7. When hot, add short ribs and sear until browned on all sides, turning regularly.
8. Add rice wine vinegar, beef broth and reserved marinade.
9. Bring to a boil, then reduce to a simmer.
10. Allow to cook 23 hours, until meat falls off the bone.
11. Serve with coconut Jasmine rice and a fried egg and garnish with chopped green onion.

soy sauce, brown sugar, garlic, fresh ginger, red chilies, freshly ground black pepper, canola oil, rice, eggs, green onion

Taken from tastykitchen.com/recipes/main-courses/sticky-ginger-short-ribs/ (may not work)