Braised orange ginger short ribs

Preparation

• Begin by preheating large sauté pan on high heat for 2 minutes.
  Add 2 tbsp olive oil. Season your short ribs in S&P on both sides and sear, in batches until golden, 8-10 minutes.
• Once browned remove to deep oven roasting tray or Dutch oven. Combine all braising ingredients together and pour over the seared ribs.
• Cover and pop in the oven for 2 ½ - 3 hours or until the meat starts to fall off the bone. When done remove and let cool to touch.
• As soon as you can handle them, remove the meat from the ribs keeping the meat as intact as possible. This stage can be done ahead of time and refrigerated.
• This stage can be done ahead of time and refrigerated.
• To reheat: Place the portioned rib meat in a casserole dish and pour the braising liquid over. Bring up to temperature slowly to serve.