Preheat the oven to 325 degrees F

Trim the ribs and season

Preheat a Dutch oven, and add some oil when it’s hot.

Brown the seasoned ribs

When all of the ribs are browned, saute the onion and celery on medium low until soft and translucent. Use the moisture from the veggies to deglaze the bottom of the Dutch oven.

Add the garlic and ginger, increase the heat and cook until aromatic.

Use some wine to deglaze the pan.

Add the 2 cups of beef stock, the soy or Worcestershire sauce and the sesame oil and bring to a simmer.

Nestle the ribs into the stock, adding more stock if needed but don’t cover the ribs.

Cover the Dutch oven and braise for 3 hours, turning the ribs every 45-60 minutes.

While the ribs are braising, make the Cowboy butter.

Remove the ribs when done and allow them to cool completely.

Blend the liquid and then simmer to reduce. Taste and adjust for salt & pepper.

Shred the cooled rib meat and add this back to the liquid to heat through.

Roll out the crescent rolls and make smaller triangles by cutting them in half.

Put the sesame and poppy (or black sesame) seeds on a plate and mix together. Press the crescent roll triangles into the seeds and then lay on a cutting board seed side down.

Place some of the braised beef on the wide end of the triangle and then roll the dough up. Place on a sheet pan.

Brush the rolled-up crescents with the egg wash and sprinkle with kosher salt and cracked black pepper.

Bake for 10-15 minutes until brown and flaky.

Serve with the warmed Cowboy Butter