Same as before, but this time Casey tracked down some food grade lye on the internet. It makes a huge difference.

Unfortunately, I've only got the one left to take pictures of since the others have all been eaten already.

So beef ribs are the main protein for this week. To start it off I thought I'd braise some of them. First, I marinated them for about 15 hours in:
-Soy sauce
-Ginger
-Rice Vinegar
-Sesame oil
-Honey
-Garlic
-Onion
-Orange juice
-Red Pepper flakes

When I was ready to cook I got a skillet going super hot with vegetable oil, dumped the rack in and heavily browned it on both sides, removed it then added some chopped onion, and green beans, browning those. I put the ribs in a deep roasting pan, covered them with the veggies, then dumped in all of the remaining marinade, a can of beef broth, and about 1/2 cup of white wine, which was all I had left. Covered it in foil, popped it in the oven at 200 degrees, and let it go for a little over 5 hours. When they came out they were moist, and tender, and full of flavor. We ate them with a side of macaroni and cheese as we are wont to do. BOOM!