Asian Braised Short Ribs with Cranberry-Teriyaki Glaze
INGREDIENTS
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15 pounds beef short ribs, cut into 3- to 4-inch pieces (have your butcher do this)
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4 teaspoons kosher salt
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2 1/2 teaspoons freshly ground black pepper
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2 tablespoons canola oil
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5 large onions, roughly chopped (about 5 cups)
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6 carrots, roughly chopped (about 3 1/2 cups)
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1/2 bunch celery, roughly chopped (about 3 cups)
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2 medium fennel bulbs (sometimes called anise; 1 1/2 to 2 pounds total), stalks discarded and bulbs roughly chopped
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4 lemongrass stalks, root ends trimmed, tough outer leaves discarded, and finely chopped
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3 tablespoons garlic, minced (about 6 to 7 cloves)
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1 tablespoon ginger, minced (from 1/2-inch knob)
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4 cups Chinese Shaoxing rice wine or sake
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2 cups dark soy sauce
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6 whole sprigs fresh thyme
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3 dried bay leaves
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1 cup cranberry-teriyaki glaze
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