3lbEnglish cut short ribs, preferably in 2 inch pieces if available (English cut just means a big hunk of meat on one long rib bone, as opposed to flanken cut, which is a thin slice of short rib with 3 thin bones)
1/2cup soy sauce
1/2cup beef broth
1tspmirin (Japanese cooking wine, found in the International aisle of your local Mega Market or any Asian food store)
4cloves of garlic, grated or minced very fine
1/2inch of ginger, grated or minced very fine (this equals about 1 tsp of ginger. If you don't have fresh ginger you can use 1/4 tsp ground ginger)
1/4cup loosely packed brown sugar
1tbspgochugaru (Korean chili flakes, found in Asian food stores. You can absolutely substitute regular chili flakes and adjust up or down for heat tolerance. This really isn't very spicy. Trust me 😊)
2tbspcanola or vegetable oil for searing the ribs, plus more for seasoning before searing
1/4cup cold beef broth
Mix soy sauce, 1/2 cup of beef broth, sesame oil, mirin, garlic, ginger, brown sugar, chili flakes, and MSG (if using) and whisk together well. Set aside while you get your ribs ready.
Heat a heavy pan over high heat. I like to use my cast iron pan for even cooking and great searing. If oven braising, make sure to use a heavy oan with a lid, like a cast iron dutch oven.Drizzle all the short ribs with some oil and salt and pepper. Rub them well with the oil and seasoning to get all the surfaces ready for their big moment.Sear the ribs in batches (so you don't crowd the pan) on all six sides. Don't be afraid to get a really hard sear on them. This is where you're going to get the really deep flavor. Remove the seared ribs and start the next batch.If you are using your slow cooker, just put the seared ribs in the bottom of the cooker and start on your next batch of ribs.
Oven braising instructions: Preheat oven to 325°f.Return the ribs and to the pan and pour sauce over top. Bake at 325° for 2 1/2 hours. When the time is up, take pot from the oven and place on the stovetop to thicken the sauce with the cornstarch and beef broth. Mix 2 tablespoons of cornstarch with 1/4 cup of cold beef broth and pour into the saucy parts in the pan. Turn the temperature to medium-high and let the sauce thicken.Serve with rice and garnish with chopped scallions and a sprinkling of sesame seeds.
Slow cooker instructions: Pour the sauce all over the ribs in the slow cooker, put the lid on and set to low. Cook for 8-9 hours. Go do something. Go to work, go to a movie, sit on the sofa and binge something. Come back later and we'll finish this off.If you want to make this the night before, like I did, and cook it before you go to work, just put it in the refrigerator. Pull it out before you start getting ready for whatever you do during the day and let it come to room temperature-ish. Then set it and forget it!
Mix the 2 tablespoons of cornstarch with the 1/4 cup of cold beef broth and pour into the saucy parts in the slow cooker. Turn the temperature to high and let the sauce thicken. Serve with rice and garnish with chopped scallions and a sprinkling of sesame seeds.