Sapporo Braised Short Ribs With Teriyaki Sauce

Ingredients:

The Ribs:

3 – 4 rib slab Beef short ribs
Salt
Cracked Pepper
1 1/2 Onion (roughly chopped)
6 cloves Garlic (roughly chopped)
4 stalks Celery (roughly chopped)
2 Romas (roughly chopped)
1/2 cup Apple-Cider Vinegar
1/2 cup Beef Stock
2 cups Sapporo Beer
a few Whole Peppercorns
2 Bay Leaves

Step 1:

Cut the slab into individual ribs. Trim the excess fat off, but leave the silver skin. Sprinkle with salt and pepper and refrigerate overnight.

Step 2:

Brown the ribs on the three meaty sides in a bit of olive oil in a French oven.

Step 3:

Place the ribs bone-side down and add the remaining ingredients, bringing the liquid up to just under an inch.

Step 4:

Braise the ribs at 300F for about 2 1/2 to 3 hours or until tender. Every 45 minutes or so, check and make sure the liquid is barely simmering, and rotate the ribs to ensure even cooking.

Step 5:

Braised;

Step 6:

The Teriyaki Sauce:

1 cup Saki
1 cup Soy Sauce
1/2 cup Sugar
3 tbsp Ginger (ground)
1/2 cup Mirin

Mix all ingredients together.

Step 7:

Place the ribs on a baking sheet and brush with the sauce. Cook on 350F for 30 minutes while reglazing every 5 minutes.

(about 1/2 way done)

Step 8:

Garnish with green onions and sesame seeds.