Recipe By Lynfred Brand Ambassador Laura Lorenz
Serves: 3-4 people
Ingredients
2-2 ½ lbs. short ribs (I used bone-in, boneless may affect the cooking time)
½ cup low sodium soy sauce
½ cup brown sugar
1 tbsp sesame oil
2 large cloves of garlic, chopped
2 tbsp fresh ginger, chopped
¼ -½ tsp red pepper flakes
1 ¼ cup beef broth
(If not pairing with wine add 1 tbsp rice wine vinegar)
3-4 dried Thai chilis, whole (optional)
2 tbsp cornstarch (+water for slurry)
2-3 tbsp vegetable oil
Kosher salt
Fresh cracked black pepper
Garnish -sliced green onions, gochujang, or Sriracha
Directions
In a large Dutch oven place 2-3 tbsp of oil (just enough to coat the bottom of the pan), and place over medium-high heat. Make sure your short ribs are at room temperature before cooking. Salt and pepper each side of the short ribs then place in the preheated pan. Sear on all sides (usually 2-3 minutes per side or when the meat releases from the bottom of the pan easily), do not crowd the pan, and work in batches. Each stove and pan are slightly different, adjust heat accordingly to achieve a nicely seared short rib (you want a brown crust).
While the short ribs are searing, make the sauce. In a large bowl add the soy sauce, brown sugar, sesame oil, garlic, ginger, red pepper flakes, beef broth, Thai chilis (vinegar if using), and whisk thoroughly. Add the sauce to a crockpot, then add each short rib (1 at a time), flipping around in the sauce until coated. Cover and cook on low for 6-7 hours (the meat should be falling off the bone, if it is not, add a little more time).
After cooking, remove the short ribs and set them aside (tent with foil to keep warm). Strain the liquid out of the crockpot and then separate the fat (this may be done with a fat separator or see notes on DIY) *. Once the sauce is strained and separated, add to a pot, and bring to a boil. Lower the heat to a strong simmer and reduce the liquid for 15 minutes. Next mix together 2 tbsp of cornstarch with 2 tbsp of water, whisking until the cornstarch is dissolved; then pour into the simmering sauce and cook an additional 5 minutes (whisking
frequently).
To plate, pour a little sauce on a plate, and stack the short ribs on top. Then drizzle more sauce on top (the sauce is amazing), sprinkle with green onions for a garnish, and a side of gochujang or Sriracha (if you want more spice).
*DIY fat separator- take a large Ziploc bag and pour the liquid inside (I like a freezer bag because it is thicker, and the liquid is hot); wait until you see the fat float to the top while holding the bag in your hand (no need to seal the bag). Next, poke a hole in the bottom of the bag while holding the bag in the other hand and let the liquid drain out into a pan. When you get close to the fat line, pull the bag away so the fat does not end up in your newly separated sauce.