Dd's Asian Short Ribs

This looks so yummy, and seems pretty simple to make. 

Asian Short Ribs

 

2 # thick cut short ribs (about 5 pieces), bone-in

Kosher salt

2 tsp. vegetable oil

1 TB cornstarch

Sauce:

1 ¼ c. chicken stock

½ c. soy sauce

¼ c. sake

1/3 c. dark brown sugar

1-2” piece ginger, peeled, chopped

3-4 garlic cloves, peeled, crushed

2 TB toasted sesame oil

3 TB sambal olek

Garnish: chopped green onion

 

Generously season ribs with salt. Cover; refrigerate 3 hours or up to 24 hours.

 

In a medium mixing bowl whisk together sauce ingredients well; set aside.

 

In a large saucepan over medium heat brown ribs on all sides in oil. Pour sauce mixture into saucepan, turning ribs into sauce to coat well. Reduce heat to a medium simmer; cover. Simmer 1 hour. 

Turn ribs; continue simmering 1 more hour, until meat is tender. In a small mixing bowl whisk together cornstarch with approximately ¼ cup of the cooking liquid. Slowly whisk mixture into the sauce in the saucepan. Reduce heat to medium and simmer, stirring 5-10 minutes until sauce is thickened to desired consistency. 

Garnish with green onion. Serves 2.