Asian-Style Braised Short Ribs

I have been wanting to make the recipe for quite some time now. It comes from Emeril. These short ribs were awesome!!! The orange zest sprinkled on made the meaty ribs lighter. It really cut through the fat.

Asian-Style Braised Short Ribs
by Emeril Lagasse
from Food Network Favorites cookbook

5 lbs beef short ribs, cut into 4-ounce portions
1 cup soy sauce
1/4 cup rice wine vinegar
3 cloves garlic, peeled and smashed
1 5-inch stalk lemongrass, halved and smashed (omitted)
1 tbsp peeled and minced fresh ginger
1/2 cup light brown sugar
4 cups water
1/2 cup sliced green onions, white parts only
3/4 tsp crushed red pepper flakes
1/4 cup fresh orange juice
1/4 cup hoisin sauce
2 tbsp fresh lemon juice
jasmine rice, for serving
2 tsp finely grated orange zest, for serving
sliced green onion tops, for serving

Preheat the oven to 350 degrees.
In a dutch oven, combine the ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper flakes, and 2 tbsp orange juice.
Make sure that the ribs are submerged in the liquid.
Bake the short ribs for about 3 hours.
Remove the short ribs, and cover to keep warm.
Increase the oven temperature to 425 degrees.
Skim the fat from the cooking liquid and discard.
Add the hoisin sauce to the liquid and bring to a boil over medium-high heat.
Reduce the liquid until only 1 & 1/4 cups remain.
Strain the liquid through a fine mesh strainer, discarding the solids.
Stir in 2 tbsp orange juice and the lemon juice.
Return the short ribs and the reduced sauce to the dutch oven.
Coat the ribs with the sauce.
Bake for 10 minutes, or until the short ribs are heated through and slightly glazed.
Serve over hot jasmine rice.
Season each portion with the grated orange zest and green onion tops.