I kept seeing short ribs on the various cooking shows and decided I had to try them. It was also a great use of my new Dutch oven. S and I agreed that this recipe was one of the best things we had ever tasted.

INGREDIENTS

• 2 tbs garlic chili sauce
• 1 1/2 tsp sesame oil
• 1/4 cup low sodium soy sauce
• 1/4 cup brown sugar
• 4 tsp rice vinegar
• 1 1/2 – 2 lbs beef short ribs
• 6 cloves garlic
• 8 scallions, diced
• 1 tsp fresh grated ginger
• 3 tbs olive oil
• 1/4 cup flour
• 2 cups beef broth
• Salt and pepper to taste

INSTRUCTIONS

• Preheat over to 350
• Prepare your sauce by whisking together garlic chili sauce, sesame oil, soy sauce, brown sugar and rice vinegar in a bowl and set aside.
• Sprinkle short ribs with 1/4 cup flour until evenly coated.
• Heat 1 tbs of olive oil in Dutch oven or large heavy-bottomed pan to medium-high on the stove top.
• Add half of your short ribs, searing for approximately 3 minutes per side. Remove, set aside and repeat with the remaining short ribs.
• Reduce heat to medium. Add 1 tbs olive oil, garlic, onions and ginger to pot. Sauté for two minutes.
• Return the seared short ribs to your Dutch oven. Pour your previously prepared sauce over the top along with 1 cup of beef broth, reserving the remaining broth for later. Stir the sauce together. Make sure the ribs are completely submerged in the braising liquid.
• Cover Dutch oven and bake for 1 hour.
• Remove from oven and add 1/2 of the remaining beef broth. Bake for an additional 30 minutes.
• Remove and add remaining beef broth. Return and cook for another 30 minutes, covered.

Optional: Garnish with sesame seeds and additional diced green onion

In the photo I have sautéed some fresh green cabbage with onion, salt and pepper for my vegetable & some added texture.