3 hrs 5 mins
– 2 Tbsps. chili garlic sauce – 1 1/2 tsp. sesame oil – 1/4 cup low-sodium soy sauce – 1/4 cup brown sugar – 4 tsp, rice vinegar – 6 cloves garlic – 8 scallions – 1 inch fresh ginger – 3 Tbsp. olive oil – 1 1/2 - 2 lbs. boneless beef short ribs – 1/4 cup flour – 2 cups beef broth - 1/4 tsp. salt and pepper
Preheat oven to 350 degrees. Mince garlic and scallions and peel ginger. Set aside. In a bowl, combine chili garlic sauce, sesame oil, low-sodium soy sauce, brown sugar, and rice vinegar. Whisk until combined.
Place short ribs in a bowl. Sprinkle flour and toss. Heat a cast iron Dutch oven on the stove, add oil. Once hot, add half of the short ribs along with a pinch of salt and pepper. Saute for 3-4 minutes per until seared. Remove and set aside.
Turn the heat to medium and add another Tbsp of olive oil. Add minced garlic, onions, and ginger. Saute for 2-3 minutes. Return the short ribs to the pan and pour the sauce over top along with beef broth.
Cover and bake for 1 hour. Remove and add more beef broth, then cook for another hour. Finally, remove and add another more beef broth. Cook for an another 30 minutes.