Name: Asian Braised Short Ribs with Cranberry-Teriyaki Glaze
Yield: Makes 20 servings
Ingredients: 15 pounds beef short ribs, cut into 3- to 4-inch pieces (have your butcher do this); 4 teaspoons kosher salt; 2 1/2 teaspoons freshly ground black pepper; 2 tablespoons canola oil; 5 large onions, roughly chopped (about 5 cups); 6 carrots, roughly chopped (about 3 1/2 cups); 1/2 bunch celery, roughly chopped (about 3 cups); 2 medium fennel bulbs (sometimes called anise; 1 1/2 to 2 pounds total), stalks discarded and bulbs roughly chopped; 4 lemongrass stalks, root ends trimmed, tough outer leaves discarded, and finely chopped; 3 tablespoons garlic, minced (about 6 to 7 cloves); 1 tablespoon ginger, minced (from 1/2-inch knob); 4 cups Chinese Shaoxing rice wine or sake; 2 cups dark soy sauce; 6 whole sprigs fresh thyme; 3 dried bay leaves; 1 cup cranberry-teriyaki glaze

Chef Ming Tsai created this recipe for Epicurious's Wine.Dine.Donate program.

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