• Broil the short ribs. Set an oven rack in the top 1/3 of the oven and set the broiler to high. Line a rimmed baking sheet with foil. Place the short ribs on the prepared baking sheet and season them all over with salt and pepper. Broil the short ribs for 10-15 minutes, flipping halfway through, until browned. Remove them from the oven and set them aside.
• Char the onion and ginger. While the ribs are broiling, heat a cast iron or heavy skillet over medium-high heat. Add a touch of neutral oil and place the onions cut side down in the skillet with the ginger. Once the onion and ginger are charred, set them aside.
• Simmer the pho broth. In an 8 qt stock pot, add the charred onion, ginger, short ribs, cinnamon stick, coriander seeds, anise, and cloves. Top with the beef broth and water and bring to a gentle simmer over medium-low heat, skimming away any foam or scum that rises to the surface. Keeping the heat low ensures a clear broth. Simmer for 2 1/2-3 hours, until the short ribs feel tender. Use tongs to remove them from the broth and set them aside.
• Season the broth. Strain the broth through a fine mesh strainer lined with cheesecloth into a smaller pot. Discard the vegetables and spices. Bring the broth to a simmer again and add the fish sauce and sugar. Season to taste with salt or msg–it’s okay if the broth is a little salty as it will help season the short ribs and noodles. Keep the broth hot.
• Prep the rare beef, short ribs, and noodles. Freeze the sirloin for 30 minutes, then slice it very thinly against the grain. Cook the rice noodles according to package directions and drain, then divide the noodles into bowls. Remove the short rib meat from the bone, and slice the meat.
• Assemble the bowls. Add the thinly sliced sirloin and the sliced rib meat to the bowl. Add thinly sliced white onion, scallion, cilantro, and jalapeño slices. Ladle the broth into the bowls over the noodles and meat. Dress the bowls with the Thai basil, bean sprouts, lime juice, hoisin, and sriracha to taste.

Storage Instructions

• Any leftover broth can be kept for 1 week or stored in the freezer for up to 6 months.