prep time: 15 minutes
cook time: 2 hours, 30 minutes
makes 6-8 servings
-8 beef short ribs
-3/4 cup flour
-1 tsp kosher salt
-1/2 tsp pepper
-3 green onions, finely chopped
-4 cloves garlic, crushed
-1 tsp fresh ginger, finely grated
-1/4 cup rice wine vinegar
-zest of 2 limes
-1/4 cup lime juice
-1 tbsp gochujang
-1/4 cup low-sodium soy sauce or tamari
-1/4 cup plus 1 tbsp brown sugar
-1 tbsp sesame oil
-1 tsp better than bouillon roast beef (can also use beef bouillon or stock)
-1 1/2 cups water
-1 chili pepper, sliced for serving
-green onions, for serving
-1 tbsp chopped cilantro, for garnish
-sesame seeds, for garnish
-rice, for serving
Heat the oven to 375F
Place the flour, salt, and pepper in a pie dish or pan.
Coat each rib on all sides with the flour and set aside.
Heat a Dutch oven or oven safe pot over medium high heat with a few drizzles of olive oil. Add 3-4 ribs at a time, browning on each side and remove to a plate.
Wipe out any black flour, if there is any, leaving any browned bits in the pan.
Prepare the measurements of the ingredients in a glass measuring cup, except the garlic and ginger.
Add a drizzle of oil if the pan is dry, tilting to coat the pan.
Sauté the garlic and ginger over medium heat, stirring often.
Quickly add the liquids into the pot, scraping the browned bits off of the bottom of the pan using a wooden spoon.
Return the ribs to the pot and reheat to a boil
Place the lid on the dutch oven and carry it to the oven, arranging it on the very center rack.
Cook the ribs with the lid on for 2 1/2 hours, checking the meat to be sure it is tender and there is enough liquid at this point. If the meat is not tender, return to the oven for another 20-40 minutes. We've never had to do this, but if you do, just keep an eye on it.
Carefully take the pot out of the oven and spoon the liquids over the ribs. Top with garnishes and serve over white rice. Enjoy!