Ingredients:

  • 3 lbs beef short ribs, bone-in
  • 2 tbsp neutral oil
  • 1 large yellow onion, diced
  • 3 medium carrots, chopped into chunks
  • 4 cloves garlic, smashed
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup brown sugar, packed
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp fresh ginger, grated
  • 1 tsp black pepper, freshly cracked
  • 2 stalks green onion, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Pat the short ribs completely dry with paper towels. Heat neutral oil in a Dutch oven over medium-high heat until shimmering. Sear ribs on all sides until a deep brown crust forms (about 2-3 minutes per side), then remove and set aside.
  2. In the same pot, sauté diced onion and carrots for 5 minutes until softened. Add smashed garlic and grated ginger, stirring for 60 seconds until aromatic.
  3. Whisk together soy sauce, brown sugar, honey, rice vinegar, toasted sesame oil, and black pepper. Pour half of the glaze over the vegetables and nestle the seared ribs back into the pot.
  4. Cover with a tight-fitting lid and transfer to a 300°F (150°C) oven. Roast for 3 to 3.5 hours until the meat is fork-tender.
  5. Remove the lid and increase oven temperature to 425°F (220°C) or turn on the broiler. Brush the remaining glaze generously over the ribs and roast uncovered until caramelized and lacquered.
  6. Garnish with thinly sliced green onion and toasted sesame seeds before serving.