Serves 2

Ingredients:
12 trimmed short ribs
1/2 cup of flour
1/2 cup onions
1/4 cup celery
1/4 cup chopped carrots
1 tablespoon of garlic
1/4 cup seeded and diced tomatoes
3 ounces of red wine
16 ounces of veal broth
1 bay leaf
1/4 bunch of fresh chopped parsley
1 ounce of shallots
Zest of each: lemon, lime, orange
1 ounce of Yuzu juice
3 tablespoons of Dijon mustard
2 tablespoons of Wildflower honey
1/2 tablespoon of dried hibiscus flowers
1/2 ounce of chopped cilantro
1/2 of the braising liquid

Preparation:
Season ribs and dust with flour. Pan sear in olive oil. Add onions, celery, carrots and garlic and sauté. Add tomatoes and wine, reduce liquid. Add veal stock, parsley and bay leaf; bring to a boil and braise at 325 degrees for 1-2 hours, turning the ribs often. Strain and reduce braising liquid. Finish with herbs, citrus zest, Yuzu, mustard, cilantro, hibiscus, honey, and brown sugar. Slather ribs and sear on grill or in a hot oven; slather again.