Braised Short Ribs with Yuzu Citrus Barbecue and Dried Hibiscus Flowers
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
1 of each lemon/lime/orange zest
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.