Instructions

1. Heat the oven to 325 degrees. Pat the short ribs dry with paper towels and season all over with salt and pepper.
2. Heat the oil in a large Dutch oven over medium-high heat. When the oil is shimmering, add the short ribs in batches and brown on all sides (at least 2 minutes per side — take your time here!). Transfer to a plate and repeat with the remaining short ribs.
3. Add the shallots (or onion), carrots, celery, lemongrass, garlic and ginger. Season with salt and cook, stirring often, until the onions soften, 5-7 minutes. Stir in the wine and chili-garlic sauce, scraping up any brown bits that might still be sticking to the bottom of the pot. Add the broth, plum sauce, soy sauce, thyme, parsley and bay leaves. Bring to a simmer.
4. Nestle the short ribs into the pot, along with any juices. Cover and carefully transfer the pot into the oven. Braise until meat is fork-tender, 2-1/2 to 3 hours.
5. Transfer the meat to a plate. Use a ladle to skim the fat off the top of the braising liquid, then strain through a fine mesh sieve.
6. Discard the bay leaves and transfer vegetables to a food processor or blender. Process the vegetables until smooth, then add 1-1/2 cups of the defatted braising liquid to the processor and pulse to combine.
7. Return the sauce to the Dutch oven and season to taste with salt and pepper. Add the short ribs and turn to coat in the sauce. (OR if desired, remove the bones and trim some of the fat off each short rib, then shred the meat and place it back in the sauce. Toss the mixture a few times so that the meat coats the short ribs.)
8. Divide the short ribs between four bowls and top each with sauce. Put the remaining sauce in a bowl for passing at the table. (OR divide the shredded short rib mixture among four bowls.) Serve with rice.