Simply Organic Black Pepper (Medium Grind) - 65g

Makes: 4 servings

Ingredients:
- 4 large bone-in beef short ribs (about 4 to 5 pounds)
- Sea salt, to taste
- Simply Organic Black Pepper, to taste
- 2 tablespoons oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 3 carrots, peeled and chopped
- 2 tablespoons rice vinegar
- 2 tablespoons dark brown sugar
- 1 tablespoon fish sauce
- 2 teaspoons Simply Organic Five Spice Powder
- 2 to 3 cups low sodium beef stock
- 3 to 4 small yellow potatoes, peeled and halved (optional)
- Cilantro, mint and Thai basil, freshly chopped, for garnish

Directions:
1. Preheat oven to 325 degrees.
2. Season all sides of the ribs generously with salt and pepper.
3. In a Dutch oven over medium-high heat, heat oil. Add ribs and cook until brown on all sides, then move to a plate.
4. Decrease heat to medium and add onion and garlic. Cook, stirring for 1 minute, then add ribs back to the pot. Add carrots, rice vinegar, sugar, fish sauce and five spice powder.
5. Add just enough beef stock to barely cover the vegetables. Bring to a simmer, cover and place in the oven.
6. Cook for 1 to 1 1/2 hours, then add potatoes and cook for 1 1/2 to 2 hours, until beef and potatoes are fork-tender.
7. Remove ribs and carrots, and place on a serving platter. Cover with foil to retain warmth.
8. Strain liquid and skim off fat. Into a saucepan over medium-high heat, pour liquid to reduce slightly. Pour over the ribs, garnish with cilantro, mint and Thai basil, and serve hot.