Angel Food Cake – Mary V

5 pounds beef short ribs, cut into 4-ounce portions
1 cup soy sauce
1/4 cup rice wine vinegar
3 cloves garlic, peeled and smashed
1 5-inch stalk lemongrass, halved and smashed
1 tablespoon peeled and minced fresh ginger
1/2 cup light brown sugar
4 cups water
1/2 cup sliced green onions, white parts only
3/4 teaspoon crushed red pepper flakes
1/4 cup fresh orange juice
1/4 cup hoisin sauce
2 tablespoons fresh lemon juice

Jasmine rice, for serving
2 teaspoons finely grated orange zest, for serving
Sliced green onion tops, for garnish

1. Preheat the oven to 350′. In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.

2. Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 415′.

3. Skim the fat from the cooking liquid and discard. Add the hoisin sauce to the liquid and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons orange juice and the lemon juice.

4. Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, or until the short ribs are heated through and slightly glazed.

Serve hot over jasmine rice. Season each portion with the grated orange rind and garnish with the green onions, if desired.