1. Whisk together the soy sauce, apple cider vinegar, ginger, garlic and sriracha to make a marinade.
2. Add the four-bone section of short ribs to a zip-lock bag and pour the marinade over the top.
3. Seal the bag, removing as much air as possible and rub the marinade into the short ribs. Refrigerate overnight. For an optimal marination, cryovac the short ribs.
4. Heat a convection oven to 275°F.
5. Drain the excess marinade and blot the short ribs dry with a paper towel. Season with salt and pepper, as desired.
6. Wrap the short ribs in film wrap, followed by a tight wrapping of tin foil.
6. Roast the wrapped short ribs, bone-side up, on a roasting rack nested inside of a sheet tray for 2½ to 3 hours. If you want fall-off-the-bone meat, bake for the full 3 hours; otherwise, 2½ hours will retain their shape better.
8. Cool the short ribs in their wrappings under refrigeration until completely chilled. This allows them to retain moisture from the cooking.
9. Cut the short ribs into individual bone portions or leave whole. If cutting into portions, hold the portions under refrigeration in portion bags until needed.
To prepare à la minute:
1. Heat a char-grill and a salamander to high heat and place the short ribs on the grill, allowing them to cook on each side (front and back) for about 3 minutes each.
2. Place the ribs on a quarter-sized sheet tray. With the glaze in a squeeze bottle, coat the meat and use a pastry brush to evenly distribute.
3. Caramelize the short ribs under the salamander, 1-2 minutes.
4. Plate the short ribs alongside a ramekin of warmed glaze for dipping and some scallions for garnish.
Note: For further garnishing, make a bouquet of herbs with rosemary and thyme tied tightly at the base with butcher’s twine. Guests can use this to mop the glaze onto the short ribs to release the aromatics of the herbs.
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