4 pounds beef short ribs, cut into eight ounce portions
1 ½ cup dry sake
10 ounces miso paste
½ teaspoon cayenne pepper
1 ½ cups hoisin sauce
2 tablespoons liquid smoke
15 ounces mirin
8ish cups water
Salt the short ribs and brown on both sides in a rondeaux or Dutch oven.
Deglaze with the sake, then reduce by half.
Add the rest of the ingredients, and water until the ribs are just covered.
Cover and simmer on low for 4 hours, or until tender.