Sweet Chili Braised Beef Short Ribs with Stir-Fried Bok Choy (Edit recipe)

For the Sweet Chili Braised Beef Short Ribs

1. Pat short ribs dry with paper towel and season all sides generously with salt. Transfer to a tray and refrigerate, uncovered, for 4 hours to overnight.
2. Remove short ribs from fridge one hour before cooking and let them come to room temperature. Preheat oven to 350F.
3. In a bowl or jar, combine the beef broth, coconut aminos, rice wine vinegar, sesame oil, Mala Spice Mix, Xtra Spicy Chili Crisp and 3 cloves chopped garlic. Stir to combine and set aside.
4. Preheat a Dutch oven or braiser over medium heat for 3-4 minutes. Add the avocado oil and heat until shimmering. Pat the short ribs dry with paper towel, carefully add them to the pan and brown all sides, around 12 minutes total. Transfer the browned short ribs to a tray and set aside.
5. Discard all but 1 tablespoon of oil in the pan. Add the shallots, cut-side down, and cook until browned, around 2 minutes. Flip and cook another 60 seconds. Deglaze the pan with the sauce and return the short ribs, bone-side down. Bring the liquid to a simmer, cover with a lid and transfer to the oven. Cook, basting the meat with the sauce every 45 minutes or so, until the meat is very tender and falling off the bone, 2 to 2.5 hours.
6. Plate the short ribs on a serving platter, garnish with sesame seeds and cilantro. Serve with steamed rice and stir-fried bok choy.

For the Stir-Fried Bok Choy

1. Preheat a wok or large pan over medium-high heat for 2-3 minutes. Add the avocado oil and heat until shimmering. Add the bok choy and stir fry until slightly charred, around 2 minutes. Add the garlic and cook, stir frying, 60 seconds. Add 3 tablespoons water and cover with a lid. Cook until the bok choy is slightly tender, around 2 minutes. Transfer to a serving platter and serve with the braised short ribs.