Papa Joe made this last weekend. He says that it's great! It's from the Wall Street Journal.
Yield: 4 servings
Preparation time: 45 minutes
Cooking time: 3 hours 15 minutes
4 pounds well-marbled beef short ribs, cut 2 inches thick and preferably with the bone
2 cups chicken stock
1/2 cup soy sauce
The zest and juice of 1 orange
1 1/2 teaspoons ketchup
3 1/2 teaspoons Chinese five-spice powder
2 tablespoons dark-brown sugar
1 1/2 teaspoons unsweetened cocoa powder
1 clove garlic, minced
1 shallot, roughly chopped
1 teaspoon fresh thyme leaves
• In a mixing bowl, whisk together the stock, soy sauce, zest, juice, ketchup, five-spice powder, brown sugar, cocoa powder, garlic, shallot and thyme. Pour the mixture over the short ribs.
• Cover the baking container tightly with foil and transfer to the oven. Bake for 21/2 to 3 hours (depending on the size of the ribs). The meat should be falling off the bone and give little resistance when pressed with a fork. Uncover and return to the oven to allow the juices to thicken, about 15 minutes more.
• Transfer the ribs to a plate and carefully pour the braising liquid into a large glass measuring cup. Allow it to sit for 5 minutes so the fat will rise to the top. Using a small ladle or cup, skim off the fat.
• Serve the ribs with a few spoonfuls of sauce drizzled over the top. If making ahead of time, pour the defatted sauce back over the ribs and cover the dish with foil. Reheat for 20 minutes before serving.