Five-spice braised short ribs with brown butter butternut squash puree and jus gras

Saute the roughly chopped onion in a shallow Dutch oven about three minutes until lightly caramelized.

Grate in the ginger and garlic; add the fermented chili paste and five spice and saute about 30 seconds until fragrant.

Deglaze with the red wine, scraping up the bottom; add the chicken stock, brown sugar, soy sauce and Worcestershire and bring to a simmer.

Add the short ribs, salted and rested at room temperature half an hour; add water most of the way up their sides.

Cook in a 325F oven two and a half to three hours, flipping the ribs halfway.

Halve the squash, scoop out the seeds, score if desired, and rub with vegetable oil, kosher salt and black pepper.

Place cut side down on a preheated baking sheet.

Cook in a 400F oven about half an hour, flip, and cook 15 to 20 minutes more until browned and the flesh shows no resistance.

While hot, scoop the flesh into a food processor with a splash of brown butter and a splash of heavy cream; with the machine running, slowly stream in the rest of the brown butter for a smooth emulsion.

Remove the ribs and bones, strain the sauce through a fine mesh sieve and skim the fat into a small bowl.

Blend about a cup and a half of the sauce with the xanthan gum, then stream in the fat with the blender on medium to make a jus gras.

Plate a short rib in the middle of the squash puree, drizzle with the sauce and top with pea shoot microgreens.