Soy Sauce–Marinated Short Ribs with Ginger

Ingredients

• •2 cups soy sauce
• •1 cup sugar
• •2 tablespoons toasted sesame oil
• •1 tablespoon crushed red pepper flakes
• •6 cloves garlic cloves
• •1 piece ginger
• •8 pods star anise
• •4 pieces beef short ribs
• •1 tablespoon cornstarch
• •1 tablespoon fresh lime juice
• •2 cups cooked white rice
• •1 whole scallion
• •1 teaspoon toasted sesame seeds
• •1 serving lime wedges and Sriracha

Cooking Instructions

1. 1.

   Whisk soy sauce, sugar, oil, red pepper flakes, garlic, ginger, star anise, and 1 cup water in a large bowl until sugar is dissolved. Add short ribs and place a small plate on top of short ribs to keep submerged. Cover bowl and chill at least 8 hours and up to 1 day.

   480 min

2. 2.

   Preheat oven to 325°F. Transfer marinade and ribs to a large Dutch oven and bring to a simmer over medium heat. Cover and braise in oven, turning meat once, until ribs are very tender but not quite falling off the bone, 1 1/2-2 hours.

   120 min

3. 3.

   Transfer ribs to a medium bowl and cover with foil to keep warm. Strain braising liquid into a medium saucepan; discard solids. Let sit a minute or so to settle, then ladle off fat from surface; discard. Bring braising liquid to a boil and cook, whisking occasionally, until reduced by half, 10-15 minutes.

   15 min

4. 4.

   Whisk cornstarch and 3 Tbsp. water in a small bowl to make a slurry, then whisk into reduced braising liquid. Cook over medium, whisking constantly, until glaze is thick and bubbling, about 1 minute. Remove from heat and stir in lime juice.

   1 min

5. 5.

   Mound rice in center of shallow bowls and place ribs on top. Drizzle about 2 Tbsp. glaze over each (you'll have plenty left over; save it and serve with grilled steak or chicken). Top with scallion and sesame seeds. Serve with lime wedges and Sriracha.

   5 min