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Everyone can get Petrossian caviar.

cilantro sprigs.Make the short rib stew.

In a bowl, whisk the soy sauce, garlic, ginger, pear, pepper, 2 sliced scallions, and 2 tablespoons of the sesame oil.Add the ribs, turn to coat, and let stand at room temperature for 30 minutes or refrigerate overnight, stirring occasionally.. Heat the canola oil in a large Dutch oven or enameled cast-iron casserole.Lift half of the short ribs from the marinade, brushing off the solids, and sear over moderately high heat until browned on all sides, about 5 minutes.

Transfer the ribs to a baking sheet and repeat with the remaining ribs; reserve the marinade separately.. Add the onion and 2 tablespoons of water to the pot and cook, stirring to release the browned bits on the bottom, 2 minutes.Return the ribs and any accumulated juices to the pot.

Add the reserved marinade, broth, and 6 cups of water; bring to a boil.

Cover and simmer over moderately low heat for 1 hour, skimming occasionally.Fish Alternatives You can substitute medium shelled shrimp for the squid.

Cook the tomato sauce, covered, for about twenty minutes.Add the shrimp and cook until just done, about three minutes longer.

Test-Kitchen Tip Squid must be braised slowly over low heat or cooked briefly over high heat.Anything in between makes rubber bands..