Ingredients

• 1-1/2 tablespoons Asian sesame oil
• 3 pounds beef short ribs
• 1 small onion, chopped
• 1 large garlic clove, minced
• 1 large piece of fresh ginger (about a 1-1/2 inch cube), minced
• 1/3 cup dry sherry (or Japanese sake)
• 1/3 cup seasoned rice vinegar
• 2 cups beef stock or reduced sodium canned broth
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 teaspoon Asian chili paste, or more to taste
• 6-9 carrots, peeled and diagonally cut into 1/2-inch lengths
• 4-6 celery ribs, diagonally cut into 1/2-inch lengths
• 3 scallions, diagonally cut into 1/2-inch lengths
• 2 tablespoons toasted sesame seeds

Directions

1. In a large, heavy pot, heat the oil over high heat. Add the ribs in batches and cook, turning, until browned, 8-10 minutes per batch. Stir in the onion, garlic, and ginger and cook, stirring, 2 minutes. Add the sherry and vinegar, stir up the browned bits from the bottom of the pan. Boil 2 minutes.
2. Add the beef stock, hoisin sauce, soy sauce, and chili paste, cover, and bring to a boil. Reduce the heat to medium-low and simmer gently until the ribs are almost tender, about 1-1/2 hours. Skim the fat from the surface or refrigerate overnight until the fat solidifies so it can be removed. Reheat before finishing.
3. Add the carrots and celery to the pot and cook, uncovered, until the vegetables and meat are tender, 30-40 minutes. Sprinkle with the scallions and sesame seeds just before serving.

Serves 2 to 3.