Sticky Soy Short Ribs

Ingredients

• 6 English cut short ribs
• 2 teaspoons Chinese five spice
• Salt & pepper
• Canola oil
• 3-inch piece of ginger, peeled and thinly sliced
• 4 garlic cloves, thinly sliced
• 4 green onions, cut into 2-inch chunks
• 1 cup low sodium beef broth
• ¾ cup soy sauce
• ½ cup hoisin sauce
• ¼ cup brown sugar
• 1–2 tablespoons rice wine or apple cider vinegar
• 1 tablespoon cornstarch + 3 tablespoons cold water
• -- For Serving --
• 1 ½–2 cups jasmine rice
• 3 tablespoons rice wine or apple cider vinegar
• 1–2 teaspoons brown sugar
• 1 teaspoon soy sauce
• 2–3 tablespoons toasted sesame seeds
• 4 carrots
• 1 cucumber
• 1 handful snow or snap peas
• ½–1 red finger chili
• 2 green onions

Directions

1. Heat your oven to 325ºF and place a large Dutch oven over medium-high heat.
2. Season the short ribs with Chinese five spice and salt and pepper. Add a splash of oil to the Dutch oven and sear the short ribs for about 2 to 3 minutes per side or until golden brown.
3. Once seared, add in the ginger, garlic, and green onion. Pour in the beef broth, soy sauce, hoisin, and brown sugar and bring to a simmer. Cover the pot with a tight-fitting lid and transfer to the oven for 2 hours.
4. After 2 hours, transfer the pot to the stove and carefully remove the short ribs from the braising liquid. The meat will be very tender so try not to let it literally fall off the bone. Use a slotted spoon to discard any solids in the braising liquid then bring to a boil over high heat. Reduce the braising liquid by about half – this should take about 10 minutes.
5. Season the reduced braising liquid with the vinegar. Whisk the cornstarch and cold water together then whisk into the braising liquid. Turn the heat down to medium and simmer for 1 minute to thicken. Turn the heat down to low and keep warm.
6. For serving, prepare the rice according to the package directions. To make a crunchy pickle salad, whisk together the vinegar, brown sugar, soy sauce, and toasted sesame seeds in a large bowl. Using a vegetable peeler, peel the carrots into thin ribbons. If desired, you can also use this method for the cucumber or, alternatively, just thinly slice it. Thinly slice the peas, chili, and green onions and toss with the dressing.
7. Serve the short ribs over the rice with some of the reduced cooking liquid spooned overtop. Serve the salad on the side or on top.