Directions
- 1Season the short ribs generously with salt and pepper.
- 2Add the oil to a Dutch oven and heat over high heat.
- 3Sear the short ribs on all sides until deeply browned, then turn off the heat.
- 4In a bowl whisk together the beef broth, soy sauce, honey, brown sugar, ginger paste, and garlic.
- 5Pour the mixture over the short ribs, cover, and bake at 300 F for 3 hours, or until extremely tender.
- 6Carefully transfer the cooking liquid to a saucepan.
- 7Remove about 1 cup of the liquid and whisk in the cornstarch until fully dissolved.
- 8Pour the cornstarch mixture back into the saucepan and cook over medium heat until thickened and glossy.
- 9Serve the short ribs over rice with the sticky sauce, green onions, and sesame seeds.
Ingredients
- 3 lbs short ribs
- Salt
- Pepper
- 2 tbs vegetable oil
- 1 cup beef broth
- 0.5 cup soy sauce
- 2 tbs honey
- 0.5 cup dark brown sugar
- 1 tbs ginger paste
- 3 cloves garlic, minced
- 2 tbs cornstarch
- Green onion, for serving
- Sesame seeds, for serving
- Rice, for serving
Equipment
Dutch ovenbowlsaucepan
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