Soy and Red Wine Braised Short Ribs

• 2 pounds short ribs (bone in, English cut)
• 1 tbsp CinSoy Soy Sauce Salt
• Black pepper
• 2 carrots
• 1 yellow onion
• 10 cloves garlic
• 2 tbsp tomato paste
• 1 cup red wine 
• 2 cup beef stock
• 1/2 cup CinSoy Soy Sauce 
• 2 tbsp brown sugar

Herb Topping:

• 3 scallions
• 1 lemon (zest only)
• 1 garlic clove
• 1 tbsp parsley

1. Pat your short ribs dry and season with the Soy Sauce Salt and a generous sprinkle of black pepper. Set aside for at least an hour or refrigerate overnight. 
2. In a dutch oven, sear the short ribs on all sides until you get a nice browning. Remove from pan and set aside. 
3. Add in the onions and saute for 3-4 minutes. Add in tomato paste and cook, stirring often, until you get a darker brick red color (2-3 minutes). 
4. Pour in the wine and scrape the cooked on bits from the bottom of the pan. Bring to a boil and cook for a few minutes. 
5. Stir in the sugar, soy sauce, garlic, carrots and beef stock. Bring the mixture back up to a boil. 
6. Nestle the short ribs in to the mixture so they are covered with liquid. Make sure to pour in any accumulated juices. 
7. Cover the dutch oven with a lid and place in a 350 degree oven. Bake for 2 1/2 - 3 hours. You will know they are finished when the meat is tender and falling from the bone.
8. For the topping -mix together sliced scallions, chopped parsley, lemon zest and 1 grated clove of garlic in a small bowl. 
9. Ladle off the fat on the top of the liquid. 
10. Serve the short ribs with a spoonful of the braising liquid and topped with the herb mixture.