Soy-Braised Short Ribs, Steamed Buns, and Stir-Fried Greens

Soy-braised short ribs steeped with ginger and garlic arrive with pillowy steamed buns and sesame-slick bok choy. The plate echoes Broth Along Imperial Way, where Kaifeng night markets kept lanterns lit and hunger followed bone broth past curfew.

Serves 4

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Ingredients

• 3 lbs beef short ribs
• 1/2 cup soy sauce
• 3 oz fresh ginger
• 6 scallions
• 3 cups all-purpose flour
• 1 1/4 cups warm water
• 3 tbsp sesame oil
• 2 lbs bok choy
• 2 tbsp rice vinegar
• 1 tsp black pepper
• 6 garlic cloves

Instructions

1. 1Brown short ribs on all sides in a heavy pot. Add soy sauce, sliced ginger, crushed garlic, black pepper, and enough water to cover. Simmer gently for 2 hours until meat is very tender.
2. 2While ribs braise, combine flour and warm water to form a dough. Knead 8 minutes until smooth, cover and rest 30 minutes. Divide into 12 balls and let rise 20 minutes, then steam buns in a bamboo steamer over boiling water for 15 minutes.
3. 3Heat sesame oil in a large wok. Add minced garlic and stir-fry bok choy with a splash of soy sauce and rice vinegar for 3-4 minutes until bright green and just tender.
4. 4Reduce braising liquid until slightly thickened. Serve ribs with sauce, hot steamed buns for wrapping or dipping, and stir-fried greens on the side. Garnish with chopped scallions.