Step 1

. The first step is removing the silver skin on the back of the ribs. They are thin, paper-like sheets of membrane. Use a paper towel for a better grip. Cut the rack of ribs into individual ribs for easier cooking. I cut mine into smaller pieces to fit into my Dutch oven and have more pieces to share.

Step 2

Heat a Dutch oven or large soup pot over medium-high heat, and add oil. Once hot enough, add chopped garlic, shallot, and cilantro stems. sautéed until lightly browned.

Step 3

Add the beef ribs and let it sautéed for 3-4 minutes. Make sure the meaty side gets nice and browned for the extra depth of flavors. Flip the pieces so each side is lightly browned.

Step 4

Add the broth to the pan, stir, and mix well. The large meat pieces could be hard to move around the liquid. Use a tong to stir, move, and mix well with the broth. Cover the pot, lower the heat to medium, and let it cook for 15-20 minutes to soften the meat.

Step 5

Move the meat pieces to the sides of the pot, add all the sauces to the center part with the liquid, and stir with a wooden spoon to mix the sauces well. Then, mix it all in a pot, cover the lid, and cook for 30 minutes.

Step 6

. Check the pot a few times to stir and flip the ribs around and to also see where the liquid is. Remove the lid for the rest of the cooking time and cook for 10-15 minutes more. We want to reduce the liquid to a thick, brown, sticky sauce.

Step 7

Once the sauce thickens, move the beef ribs around in the pot to make sure each side of the ribs gets a thorough coating of the beautiful brown sticky sauce. Turn the heat off and allow the ribs to cool. Serve on a large serving platter with your favorite sides. Have lots of damp paper towels ready for your fingers! Enjoy!