The classic flavors of soy sauce and fish sauce provide a satisfying balance to the deep, beefy character of the short ribs in this recipe. Fish sauce, an excellent complement to generously marbled meat, stands in for salt, so you don't need to salt. If you want to broil the ribs on the baking sheet in which they are drained and allowed to dry, be sure to line the pan with aluminum foil to avoid burnt-on caramelized juices.
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