• 5 lb. short ribs
  • 3/4 c. soy sauce
  • 1/2 c. brown sugar
  • 1/2 c. rice wine vinegar
  • 1 tbsp. sesame oil
  • 2 tbsp. olive oil
  • 2 c. beef broth
  • 1 c. water
  • 1/4 c. Thinly sliced scallions, for garnish
  • 2 tsp. Toasted sesame seeds, for garnish


  1. Place short ribs in a large bowl and cover with water. Let sit for at least an hour. This helps drain blood from the short ribs so change the water as necessary.
  2. In a medium bowl whisk together soy sauce, brown sugar, rice wine vinegar, and sesame oil.
  3. Drain short ribs and place in a large, clean bowl. Reserve 3/4 c of the marinade and pour the remainder over the ribs. Cover with plastic wrap and place in fridge. Let marinate at least 2 hours.
  4. Preheat oven to 350°. In a large dutch oven over medium heat, heat olive oil. Drain ribs then add to the pan and sear on all side until golden, 3 minutes per side. Work in batches as necessary.
  5. Once all ribs have been seared pour in broth and water and bring to a boil. Cover with lid and place in oven. Cook for 2 to 2 1/2 hours or until beef if tender and falling off the bone.
  6. Place short ribs on a baking sheet lined with parchment paper. Turn oven to broil.
  7. Make the sauce: Pour reserved marinade into a small saucepan over medium heat. Bring to a boil and let reduce until it starts to thicken and remove from heat
  8. Brush sauce over ribs and then broil for 2 minutes or until ribs are sticky and slightly charred.
  9. Garnish with scallions and sesame seeds