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1
1.
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2
In a food processor or blender, puree the pear, onion and garlic until smooth.
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3
Pour mixture into a baking dish that fairly snugly fits the ribs.
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4
2.
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5
Add the rest of the ingredients (except the short ribs) and combine well.
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6
3.
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7
Add the short ribs and turn to coat in the marinade.
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8
Spoon some of the marinare over top and cover.
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9
4.
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10
Refrigerate overnight.
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11
5.
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12
Remove the marinating ribs from the fridge and preheat oven to 325F degrees.
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13
6.
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14
In a Dutch oven or other oven safe pot, heat the olive or vegetable oil until it starts to shimmer over medium high.
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15
7.
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Scrape the marinade from the short ribs and season with salt and pepper.
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8.
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Sear the ribs on all sides in the pot so that they are golden brown on all sides.
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19
9.
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20
Spoon the solids from the marinade into the pot around the meat and sautee for 2 minutes.
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21
Discard the liquid from the marinade.
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22
10.
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23
Add enough water to come 1/3 of the way up on the ribs, the soy sauce, and the Shao Xing wine.
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11.
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25
Bring to a simmer and cover.
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26
12.
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27
Let the ribs braise in the oven for 2 hours or longer until the meat is fork tender.
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28
If the liquid almost totally evaporates, add some more water as needed, though it should reduce somewhat.
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29
13.
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30
Serve with rice and top with some of the braising liquid.
