Onion and Chili-Crusted Short Ribs

• 4 10-ounce bone-in short ribs
• 5 onions, one peeled and halved, 4 sliced very thinly
• 1 whole carrot, peeled
• 1 whole stalk celery
• 1 1/2 finger chilis
• 1 quart chicken stock
• Grapeseed oil
• 1 pound egg noodles, blanched and shocked in ice water
• 1 finger chili, cut thinly on the bias
• 2 cups pea shoots
• 4 scallions, green parts only, slicely thinly on the bias
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce

1. Heat a large round pot until smoking and coat liberally with oil.
2. Add the thinly sliced onion and the chilis, season with salt, and cook until very deeply caramelized.
3. Place the carrot, celery and halved onion in the bottom of a roasting pan.
4. Put half of the caramelized onions on top of vegetables.
5. Season ribs with salt and pepper and arrange on top of vegetables.
6. Bring stock to a boil separately and then pour enough into the roasting pan to cover the ribs by 2 inches.
7. Cover pan with 2 sheets of foil and cook in a 325F oven until ribs are completely tender, at least 2 hours.
8. Remove ribs from pan, strain cooking liquid, let cool and remove fat.
9. Reserve.
10. Cut the top part of each rib off of bone and discard the remainder.

onions, carrot, stalk celery, finger chilis, chicken, oil, egg noodles, finger chili, pea shoots, scallions, sesame oil, soy sauce

Taken from www.foodrepublic.com/recipes/onion-and-chili-crusted-short-ribs-recipe/ (may not work)