In a non-reactive sauce pot, whisk together the beef base, warm water, and the pho seasoning until completely dissolved.

Bring to a boil and shut down.

Strain through a chinois or a fine mesh strainer and reserve hot for service in a steam well or soup kettle; or allow to cool down completely under refrigeration for future recipe needs.

1. Preheat a convection oven to 325 degrees F on High Fan.
2. Place a large rondeau or braizer on the range and place on medium heat.
3. Remove any unwanted leaf fat or silver skin off the short ribs. There will be two rectangular muscles in each 5# cryo. Cut each muscle into thirds as equal as possible leaving you with 6 blocky cuts.
4. Oil the short ribs using 1 oz of the oil blend, leaving the remainder for the mire poix.
5. Season the short ribs with salt and pepper as desired.
6. Sear the short ribs in the rondeau, caramelizing each side. Once the short ribs are seared, remove them from the rondeau and reserve.
7. Add the remainder of the oil and the mire poix. Sweat down on low to medium heat until caramelized.
8. Next add the minced garlic, thyme and bay leaf.
9. Deglaze with the red wine, scraping up the caramelized bits from the bottom of the pan with a wooden spoon or high heat spatula. Reduce the wine down until the pan is almost dry.
10. Stir/whisk in the hot water and beef base, stirring so the base dissolves.
11. Bring the pot to a simmer and add the short ribs back on the rondeau.
12. Cover and place in the oven for 3 - 4 hours or until they are fork tender.
13. Carefully remove the short ribs from the rondeau and strain the braising liquid through a chinois, removing the solids.
14. Add the strained braising liquid to a cambro & place the short ribs back in the stock to stay hydrated while cooling.
15. Place an ice wand in the cambro and cool under refrigeration.
16. Once completely cooled, remove the beef fat cap from the cambro, package the short ribs and use the braising liquid as the base for the sauce as desired.

1. Rough chop the cilantro and slice the scallions; reserve.
2. In a stainless steel mixing bowl, whisk the rice wine vinegar, oil blend, and sesame oil.
3. Whisk in the ginger, garlic, and chili flakes into the bowl.
4. Fold in the cilantro and scallions. Season with salt to taste.
5. Transfer to a deli container and reserve under refrigeration for service.

1. Julienne the carrots with a mandoline and reserve.
2. Slice the radishes on a mandoline 1/16" and reserve separately.
3. Julienne the red peppers with a chef's knife and reserve.
4. Slice the onions on the madoniline 1/16" and reserve.
5. Remove the stem end of the jalapeno and mandoline them to 1/16" and reserve.
6. Keep the vegetables into two separate containers. It is important that the containers you use are just large enough to fit the vegetables. This way the liquid in the recipe will just cover them. Place the carrots, radishes, & red
7. peppers into one & the onions and the jalapeno slices into another. The radish has a tendency to bleed.
8. In a mixing bowl or a cambro container, mix together the water, vinegar, sugar & salt together until the salt and sugar have completely dissolved.
9. Pour the brine over the vegetables in their separate containers and refrigerate for at least 24 hours prior to use.