Braised Beef Short Ribs with Soy Sauce, Lemon and Bok Choy

These braised ribs have terrific Asian fiavors. The quickly simmered bok choy is another nice touch.

4 TO 6 Servings

1 tablespoon olive oil
3-1/2 pounds beef short ribs
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
3 tablespoons chopped garlic
1 tablespoon chopped peeled fresh ginger
1-1/2 cups chicken stock or canned low-salt chicken broth
1-1/2 cups beef stock or canned beef broth
1/4 cup soy sauce
2 tablespoons fresh lemon juice
1 tablespoon grated lemon peel
1 teaspoon dried crushed red pepper

12 baby bok choy

Preheat oven to 450 degrees. Heat oil In heavy large ovenproof pot over medium-high heat. Sprinkle ribs with salt and pepper. Working in batches, add ribs to pot and brown well, about 8 minutes per batch. Transfer ribs to large bowl. Add onion, celery and carrot to pot; saute until beginning to brown, about 8 minutes. Add garlic and ginger and saute 1 minute. Return ribs to pot. Add all stock, soy sauce, lemon juice, lemon peel and crushed red pepper. Bring to boll. Cover pot; transfer to oven and bake until meat is tender, about 1 hour 15 minutes.

Using tongs, transfer ribs to large serving bowl; tent with foil. Add bok choy to sauce in pot and simmer until crisp-tender, turning once, about 6 minutes. Using tongs, arrange bok choy around ribs. Boll sauce until reduced to 2 cups, about 6 minutes. Spoon over ribs.