celery and a pinch of thyme to the gravy. I had about a quart of the gravy left over from the pot roast that I froze and used as a starter for the short ribs -I just added a small can of crushed tomatoes and a slug of
Also, i couldnt source the “boneless” shortribs so i substituted flank at the recommendation of the asian butcher. I couldnt find the exact sauces either (Shacha and Douban) but used “soybean and chilli paste” (looks like sambal) and a Korean BBQ marinade. Cant be that far off as ...