To bring this dish together, I'm using @getgraza's Extra Virgin Olive Oil–"Sizzle" for cooking and "Drizzle" for finishing. It adds the perfect touch to each part of this dish.

Season the short ribs with kosher salt.

Heat 2½ Tbsp Graza "Sizzle" Olive Oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Add the short ribs and brown on all sides, about 3-4 minutes per side. Transfer the browned ribs to a plate.

Reduce the heat to medium and add the brown sugar, maple syrup, garlic head, ginger coins, minced garlic, and green onions. Cook for 2-3 minutes, stirring frequently, until fragrant.

Pour in the sake and use a wooden spoon to scrape up any browned bits from the bottom of the pot.

Add the chicken stock, miso paste, orange peel, and soy sauce. Bring the mixture to a boil.

Return the short ribs and any accumulated juices to the pot. Cover, reduce the heat to low, and simmer for 2-2.5 hours, until the meat is very tender and falling off the bone.

Meanwhile, make the cilantro salsa verde by combining the cilantro, shallot, fish sauce, lemon juice, Graza "Drizzle" Olive Oil, minced garlic, chopped ginger, and sugar in a small bowl. Stir to combine and set aside.

Once the short ribs are tender, use tongs to transfer them to a serving platter. Skim any fat from the surface of the braising liquid, then taste and adjust seasoning as needed.

Serve the braised short ribs with the cilantro salsa verde and coconut pandan rice. Enjoy!