Braised Beef Short Ribs

Season the short ribs, then sear until deeply golden on all sides. Add garlic, ginger, scallions, and all your spices directly into the pot and let everything toast while the beef finishes browning. Mix your braising liquid (dark soy, light soy, sugar, chili bean paste, Chinese wine) and pour it into the pot before letting it cook down slightly. Add enough water to just cover the meat. Bring to a boil, cover, then reduce to a simmer and cook for 2–3 hours. With 10 minutes left, add in the carrots. With 5 minutes left, make a cornstarch slurry by mixing cornstarch and water and then adding into the sauce letting it thicken as it simmers. Check doneness by sliding a knife through the meat or by pulling apart the meat with two forks—the knife should go through and the forks should pull apart the meat with little to no resistance. Taste and adjust seasoning with sesame oil and MSG.. and then garnish with scallions and cilantro. Serve with a side of rice, mashed potatoes, or both.