Sticky Ginger Short Ribs

Whisk together soy sauce, brown sugar, garlic, ginger, chilies, salt and pepper in a medium bowl. Add the beef ribs, submerging them in the marinade. Place in the refrigerator, covered, for at least 1 hour.

After marinating, remove the short ribs from the marinade and pat dry. Set marinade aside.

Heat oil in a large Dutch oven or oven-safe pot to medium-high heat. When hot, add short ribs and sear until browned on all sides, turning regularly. Add rice wine vinegar, beef broth and reserved marinade. Bring to a boil, then reduce to a simmer. Allow to cook 2–3 hours, until meat falls off the bone.

Serve with coconut Jasmine rice and a fried egg and garnish with chopped green onion.