Nate's Honey-Soy Braised Short Ribs

What you’ll need:

serves 3-4 ppl

Short Ribs

• 3 lbs bone-in beef short ribs

• Kosher salt 

• White pepper

• Avocado oil 

Braising Liquid

• 2/3 cup low sodium soy sauce

• 1/3 cup Nate’s Honey, plus 2 tbsp more

• 1/4 cup mirin

• 1 3/4 cups beef stock or broth

• 1 tbsp sesame oil

Aromatics 

• 6 garlic cloves, smashed

• 1 - 1 1/2 inch knob fresh ginger, sliced

• 1/2 bunch green onions, whites and light greens cut into 2-3 inch pieces

• 1 small cinnamon stick

Other

• 1 tsp cornstarch + 1 tsp water

• Green onions, for topping 

• Toasted sesame seeds, for topping 

Directions:

1. Preheat your oven to 325 degrees

2. In a medium bowl, whisk together the soy sauce, honey, mirin, broth, and sesame oil. Set aside.

3. Pat the short ribs dry. Season lightly with kosher salt and white pepper.

4. Heat a dutch oven over medium-high heat. Add 1 tbsp of avocado oil. Working in batches if needed, sear the short ribs on all sides until deeply browned, about 2-3 minutes per side. Transfer ribs to a plate.

5. Carefully blot out some of the rendered fat with a paper towel, leaving just a small amount in the pot. If the pot looks dry add 1 tbsp of avocado oil.

6. Lower the heat to medium. Add the garlic, ginger, green onions. Cook for about 60 seconds stirring and scraping the bottom of the pot to release the browned bits.( DO NOT let the aromatics brown)

7. Immediately pour the braising liquid into the pot, stirring to combined and loosen any remaining browned bits.

8. Add the cinnamon stick. Return the short ribs to the pot. The liquid should reach 2/3 to 3/4 of the way up the ribs. Add more stock if needed. Bring the liquid to a gentle simmer.

9. Cover and transfer to the oven. Braise for 2 1/2 to 3 hours, until meat is fork tender and pulling away from the bone.

10. Remove the short ribs and loosely cover with foil. Strain the braising liquid to remove the aromatics , then return it to the pot. Simmer over medium heat, uncovered, for about 10 minutes, stirring occasionally, until mostly reduced. 

11. Once the sauce is mostly reduced, carefully lay a paper towel directly on the surface of the sauce to absorb excess grease. Remove and repeat with more paper towels as needed until no grease remains on the surface.

12. In a small bowl whisk together the 1tsp cornstarch + 1 tsp water. Stir the slurry into the sauce and simmer over medium heat until just slightly thickened and glossy.

13. Spoon the sauce generously over the short ribs and serve over mashed potatoes or rice. Top with green onions and sesame seeds. ENJOY!