Hoisin Beef Short Ribs

This recipe is a mishmash of a bunch of different food inspirations and can generically be labelled as an "Asian" meat that will be tasty in almost anything. I decided to make beef short ribs because Jess and I were reminiscing about these steamed buns we used to get in New Zealand for a buck at this International Cafeteria near our apartment.
I don't have a steamer so I decided to bake the buns using the recipe for Chinese Cocktail Buns I used a while ago. I had extra meat while I was cooking and ended up making some Banh Mi subs that were amazing. After making the Banh Mi I had an even better idea and cut the buns in half and stuffed in the carrots, cilantro, cucumber, and other sandwich fixins to make mini Banh Mi subs. I didn't get a photo because we had company over but they were fun little snacks to fill up on.

Ingredients:

• 3 lb boneless beef short ribs 
• 1 medium onion
• 2 medium carrots
• 2 ribs celery
• 1 1/2 cup hoisin sauce
• 2 cup beef stock
• 1/4 cup brown sugar
• 3/4 cup orange juice
• 1/2 can tomato paste
• 2 tbsp vegetable oil
• 2 cups water
• Salt and pepper
   

Directions:

1. Heat 2 tbsp oil in a large, heavy pot over medium-high (I used the liner to our slow cooker). Sear the ribs 2-3 minutes per side.
2. Add  the onion, carrots, and celery until soft and a bit browned, 10 minutes.
3. Add the tomato paste and stir to coat. Cook for 2 minutes.
4. De-glaze the pan with the beef stock.
5. Add the hoisin, orange juice, brown sugar, and water. Bring to a simmer.
6. Cook in the slow cooker for 4 hours, stirring every hour.
7. Remove the ribs and chop to serve.

Sweet as...