4-5 pounds short ribs (English work nicely)
1 cup Aloha Shoyu
1 cup Pinot Noir
1 ounce sesame seed oil
12 garlic cloves, peeled
1 sweet onion, quartered
salt & pepper to taste
Preheat oven to 250 degrees. Salt and pepper ribs to taste and arrange in Dutch oven. Add other ingredients. Cover and place in oven for 4-6 hours, until ribs are fork tender. (When we tried this recipe at home, we successfully used a crock pot.)
Remove ribs from cooking liquid and set aside, covered, to keep warm. Mash garlic into liquid and reduce by about half. Serve as a passed sauce. Delicious!
I rounded out the meal with steamed Brussels sprouts and a fresh garden salad. Seasonal root vegetables could also be cooked along with the short ribs, adding just a bit more wine & shoyu.