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1
Make the short ribs In a bowl, combine the five-spice powder and salt.
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2
Season the short ribs generously with the seasoned salt.
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3
Set the ribs in a 9-by-13-inch baking dish, cover and refrigerate for 4 hours.
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4
Preheat the oven to 375.
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5
In a large enameled cast-iron casserole, heat the oil.
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6
Working in batches, brown the short ribs on all sides over moderate heat, 8 to 10 minutes.
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7
Return the browned short ribs to the baking dish.
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8
Tilt the casserole and spoon most of the fat off from the pan.
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9
Add the garlic, ginger and serrano to the casserole.
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10
Cook over moderate heat, stirring occasionally, until the garlic is lightly browned and fragrant, 3 minutes.
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11
Add the beef stock, Shaoxing, soy sauce, honey and fish sauce and bring to a boil, scraping up any browned bits from the bottom of the casserole.
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12
Return the short ribs and any accumulated juices to the casserole.
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13
Cover and braise in the oven until the ribs are tender, 2 1/4 to 2 1/2 hours.
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14
Make the salad In a small bowl, whisk the yuzu juice with the rice vinegar and ginger.
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15
Whisk in the oils in a slow, steady stream.
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16
Whisk in the soy sauce and season with salt and pepper.
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17
In a large bowl, toss the radishes, cucumber, jicama, shallot, cilantro and parsley.
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18
Just before serving, toss with the dressing.
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19
Transfer the ribs to a deep platter.
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20
Strain the braising liquid into a medium saucepan and skim off the fat.
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21
Add 1/2 cup of water and cook the sauce over moderately high heat until reduced by half, about 15 minutes.
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22
Pour over the ribs.
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23
Serve with the radish salad, Serrano Chimichurri and Pickled Chiles.
