Directions:

• Preheat oven to 250f

• Place cast iron over medium high heat

• Salt liberally 2 boneless short ribs.

• Place in cast iron and sear each side, about 3 minutes per side.

• Chop 4 carrots and ¼ onion into smallish pieces and toss in pan with short ribs and toss with 1 tbsp oil, ½ tsp salt, and ¼ tsp black pepper

• Move pan to the oven and roast for ~60 minutes.

• In a small sauce pan, combine 1 cup stock, 1 garlic clove, 2 tbsp brown sugar, 1 chopped knob of ginger, 2 bay leaves, and 2 tbsp soy sauce. Place over medium heat and bring to a boil. Reduce heat to low and keep at a simmer.

• Make rice (see previous recipes for our method or use package instructions)

• Pull cast iron from oven and place veggies into blender.

• Remove ginger and bay leaves from stock mixture and then pour stock mixture in with carrots and onions. Blend until a smooth puree forms.

• Plate with a large spoon of the puree, rice, and either sliced or left whole short ribs.

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