Braised beef short ribs

Season the short ribs very generously with salt mixed with black pepper and cayenne.

Smear with Korean chili paste, add the garlic, sliced celery and onions, and mix by hand until every surface is coated.

Cover with plastic and refrigerate overnight.

Scrape the vegetables off with tongs and reserve. Brown the short ribs on all sides over high heat in a little oil, in a pan just big enough with a tight-fitting lid; remove to a plate.

Add the reserved vegetables, drop the heat to medium and saute, stirring, about 3 minutes until the onions start to soften.

Add the tomato paste and cook on medium about 2 minutes, until it sticks and browns on the bottom of the pan.

Deglaze with the hard apple cider and the chicken broth, add another spoon of chili paste, raise the heat to high and boil, stirring occasionally, until reduced by about half.

Turn off the heat, return the short ribs, cover tightly and braise in the center of a 325 degree oven for 3 hours, until tender but not falling apart.

At about the halfway point, 1 1/2 hours, uncover and turn each short rib over; return for about 1 1/2 hours more.

Check doneness: a knife or fork should pierce the meat very easily. Remove to a plate and cover loosely with foil.

Reduce the braising liquid over medium-high heat for 3 or 4 minutes, skimming off the fat; check the seasoning.

Serve with the sauce ladled over and sliced green onions on top.