ASIAN BRAISED SHORT RIBS WITH BROCCOLINI

Preheat oven to 325 degrees.

Heat the olive oil in a large Dutch oven (5-7 quart) over medium high heat on the stove top.

Liberally season the short ribs on all sides with the Ragin’ Cajun Spice Blend.   Place them in the hot oil and sear about 2-3 minutes per side until they are crusty and browned.  Remove from the pan and set aside.

Add the onions, garlic, ginger, and cinnamon sticks to the pan drippings and cook for 2-3 minutes until soft and fragrant.  Add the soy sauce, vinegar, hoisin, brown sugar, and orange juice to the pan and bring to a boil.

Put the short ribs back in the pot and pour enough red wine in so that the liquid comes ¾ of the way up the ribs.  Bring back to a boil.  Cover and place in the oven for 2 ½ hours until the ribs are very tender.

Add the broccolini or broccoli to the pot and push them gently into the liquid around the ribs.  Place the pot back in the oven and cook for another 30-45 minutes until the meat is falling off the bones and the broccolini is tender.  Note – total timing will depend on the size of your ribs and the amount of fat content.

Carefully remove the ribs and broccolini from the pot and set aside.  Skim any fat off the top of the gravy in the pot and discard.

Dissolve the cornstarch in the water and add it to the pot.  Bring the gravy to a low boil and cook, stirring, until the sauce is thickened and glossy and coats the back of a spoon.  Add the ribs and broccolini back to the pot and toss in the gravy.

Serve over the rice and garnish with chopped scallions.