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Heat oven to 350 degrees. Combine chili garlic sauce, sesame oil, soy sauce, brown sugar, and rice vinegar in a small bowl. Whisk until completely combined.
Place short ribs in a bowl, sprinkle with flour, and toss until the ribs are coated. Heat a pan to medium-high heat and add oil. Sauté ribs for 3-4 minutes per side and season with salt and pepper. Remove from pan and set aside.
Turn the heat to medium and add another Tbsp. of olive oil. Add minced garlic and chopped onions. Grate a 1-inch portion of ginger and sauté. Add the seared short ribs to the pan and pour the prepared sauce over the top along with the beef broth.
Cover your pan and bake for 1 hour. Remove from the oven and add 1/2 cup of beef broth, cook for another hour. Remove and add another 1/2 cup of beef broth and cook for another 30 minutes.
Once the Korean ribs are fork-tender, remove them from the oven and serve over rice!