Ingredients
5 lb. short ribs
3/4 c. low-sodium soy sauce
1/2 c. packed brown sugar
1/2 c. rice vinegar
1 tbsp. toasted sesame oil
2 tbsp. extra-virgin olive oil
2 c. low-sodium beef broth
1 c. water
1/4 c. Thinly sliced green onions, for garnish
2 tsp. Toasted sesame seeds, for garnish
Preparation
Step 1Place short ribs in a large bowl and cover with water. Let sit for at least an hour. This helps drain blood from the short ribs so change the water as necessary. Step 2In a medium bowl whisk together soy sauce, brown sugar, vinegar, and sesame oil. Step 3Drain short ribs and place in a large, clean bowl. Reserve 1/2 cup of marinade and pour remainder over ribs. Cover with plastic wrap and place in fridge. Let marinate at least 2 hours. Step 4Preheat oven to 350°. In a large dutch oven over medium heat, heat olive oil. Drain ribs then add to the pan and sear on all sides until golden, 3 minutes per side. Work in batches as necessary. Step 5Add all of the seared ribs to pan and pour in broth and water and bring to a boil. Cover with lid and place in oven. Cook for 2 1/2 to 3 hours or until beef if tender and falling off the bone. Step 6Place short ribs on a baking sheet lined with parchment paper. Turn oven to broil. Step 7Make sauce: Pour reserved marinade into a small saucepan over medium heat. Bring to a boil and until reduced by half and starts to thicken. Remove from heat.Step 8Brush sauce over ribs and broil, watching closely, for about 5 minutes or until ribs are sticky and crisp on top. Step 9Garnish with green onions and sesame seeds to serve.
