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1
In a small bowl, mix all of the ingredients.
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2
Season the ribs with salt and pepper and rub them all over with the spice rub.
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3
In a large enameled cast-iron casserole, heat 1 tablespoon of the oil until shimmering.
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4
Add half of the ribs and cook over moderately high heat until deeply browned on both sides, about 6 minutes total.
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5
Transfer to a large plate.
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6
Add 1 tablespoon of oil to the casserole and sear the remaining ribs.
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7
Pour off the fat from the casserole and wipe it out.
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8
Add the remaining 2 tablespoons of oil to the casserole and heat over moderate heat.
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9
Add the onions, garlic and ginger and cook until softened, about 7 minutes.
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10
Add the wine and boil over high heat until reduced by half, about 6 minutes.
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11
Add the soy sauce, brown sugar, bay leaf and the short ribs.
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12
Pour in just enough water to cover the ribs and bring to a boil.
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13
Cover and simmer over low heat, stirring occasionally, until the ribs are very tender, about 1 1/2 hours.
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14
Transfer the ribs to a large plate and discard the bay leaf and ginger.
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15
Boil the sauce over high heat, skimming a few times, until very flavorful, about 10 minutes.
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16
Using an immersion blender, puree the sauce; season with salt and pepper.
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17
Return the short ribs to the casserole and simmer gently to reheat them.
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18
Place 2 short ribs on each plate, spoon the sauce on top and serve with white rice.
