Stupid stupid rat creatures!

The short ribs:

4 lb short ribs, separated and trimmed of excess fat. They're easier to fit into the pot if the ribs are cut to 1 1/2 inches in length.

1 1/2 c red wine

1/2 c worchestershire sauce

1 c chicken stock

1/3 c soy sauce

1 tbsp orange zest

2 tbsp brown sugar

1 tsp Thai or Chinese chili paste

1 tbsp Chinese five-spice powder

1 tbsp fresh minced ginger

salt & pepper to taste

1 tbsp unsalted butter

Preheat oven to 450. Combine all ingredients except butter and ribs in a heavy 4-5 qt dutch oven. Bring to a simmer, then add ribs. Cook 2-3 minutes. Cover, place in oven, and cook 1 1/2-2 hours, or until meat is fork-tender.

Remove ribs to serving platter, and keep warm. Strain and degrease cooking liquid. Return to saucepan, reduce by half. Season w/ salt & pepper to taste. Over very low heat, whisk in butter. Pour over ribs to serve.

This is *great* with rice to soak up some of the extra sauce.