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Chef Joey Macadangdang from Joey's Kitchen Shares some of his favorite family recipes including his version of Filipino favorites Tocino Braised Beef Short Ribs with Ginger Sauce.

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US Metric

2 lbs. boneless short ribs
2 cloves garlic
1 small piece ginger
¼ cup brown sugar
¼ cup Aloha Shoyu
1 bay leaf
1 ounce vinegar
½ cup onion, chopped
¼ cup celery, chopped
¼ cup carrots
1 cup red wine
½ cup water
½ cup of the tocino rub cure

Tocino Rub Cure
¼ cup soy granules
¼ cup Salt
¼ cup brown Sugar
1 ounce vinegar
1 ounce cracked peppercorns  

Cooking Process:

Short rib cure
Place short ribs in a bowl and add soy granules, salt, brown sugar, vinegar and peppercorns. Allow meat to cure in refrigerator overnight.

Short Ribs
Heat oil in shallow pan on medium-high heat, sear meat on all sides and remove meat from pan and allow to rest. In the same pan, add onions, carrots and celery and cook until caramelized. Add, peppercorn, bay leaf, garlic, ginger and sauté for a couple of minutes. Add red wine and water and deglaze pan. Place short ribs in a deep dish and transfer all of the ingredients from shallow pan into the oven proof deep dish. Cover to and cook in the oven for 6 hours at 200 degrees.