5 oz Soy
2 1/2 cup water
2 Tbsp Agave (or honey)
1 Lemon (juice of)
1/2 Sweet onion
Garlic (around 8 cloves)
Ginger (about 4 inches)
Red Potatoes (about 6)
Salt
Pepper
Flower
Canola Oil
Coarse chop the onion.
Peal and cut the carrot into bite sized slices.
Chop the garlic and ginger.
Pre heat oven to 300*F.
Heat canola oil (about 1 Tbsp) in a dutch over on the stops top until it smokes.
While it is heating, mix flower (about 1 cup), salt (about 2 tsp) and pepper (about 2 tsp) in a large bowl.
Rinse and pat ribs dry, toss in flower to coat.
Brown each side of the beef ribs, about 3 min per side.
Remove the ribs and set aside.
Toss the onion, garlic and ginger into the dutch oven. Salt. Saute over high heat until tender, approx 5 min.
Clean, remove eyes and quarter potatoes.
Turn off burner.
Add water, soy, agave and lemon juice.
Place ribs back in the dutch oven.
Place carrots on top.
Place potatoes, skin side down on top.
Salt and pepper potatoes.
Place lid on dutch oven and place in oven.
Braise for 3-4 hours.
Remove potatoes to a serving dish.
Remove ribs to a serving dish.
Strain liquid, collecting carrots and veggies in the strainer and liquid in a bowl.
Place the liquid back in the dutch oven on the stove top.
Bring liquid to a boil, reduce to a glaze over med-high heat (approx 7 min).
Mix carrots and veggies with ribs.
Place glaze in a small bowl for serving.
