Braised short ribs.

Braised Short Ribs (serves two as part of a multi-item entree) 1 pound beef short ribs marinade: 3 Tb soy sauce 2 Tb dry sherry 1 tsp freshly grated ginger 2 Tb oil 1 Tb ground peanuts 2 cloves of minced garlic 1 Tb black bean and garlic sauce 1 Tb hoisin sauce 1/4 tsp red chili paste 2 tsp chinese 5 spice 2 heaping Tb orange juice concentrate Marinate ribs overnight. Remove the ribs from the marinade, reserving the liquid, and brown in a large skillet. set the meat aside, and add a cup of chopped onion and a half cup of celery. Add oil if necessary, and cook until the vegetables have softened. Deglaze the pan with a splash of dry sherry, and add the reserved marinade to the pan, along with the beef. Simmer, covered, turning the meat every half hour or so,for at least an hour and a half, or until the meat is very tender. Skim whatever fat you can from the sauce, and if it needs thickening, use a cornstarch slurry at the end to finish.