For the Sauce– chili garlic sauce– sesame oil– low-sodium soy sauce– brown sugar– rice vinegar
ingredients
For the Short Ribs– garlic- scallions– fresh ginger– olive oil– boneless beef short ribs– flour– beef broth– kosher salt– pepper
Heat oven to 350°F. Combine chili garlic sauce, sesame oil, soy sauce, brown sugar, and rice vinegar in a small bowl. Whisk until combined.
1
Place ribs in a bowl. Sprinkle with flour and toss until coated. Heat a cast iron Dutch oven to medium-high on the stove top. Add oil.
1
Add short ribs with salt and pepper. Saute the ribs for 3-4 minutes per side until completely seared. Remove from pan and set aside.
2
Turn the heat to medium and oil. Add the minced garlic and onions to the pan. Grate ginger. Saute for 2-3 minutes.
2
Return the ribs to the pan. Pour the prepared sauce over the top along with beef broth. Stir the sauce together.
2
Cover and bake for 1 hour. Remove from oven and add beef broth. Cook for 1 hour, covered. Remove and add more beef broth. Return and cook for another 30 minutes, covered.