Heat oven to 350°F.
Mince 6 cloves of garlic and 8 scallions or ½ an onion (any color). Peel a 1-inch portion of ginger root. Set aside.
Combine 2 Tbsp. chili garlic sauce, 1 ½ tsp. sesame oil, ¼ cup low-sodium soy sauce or Tamari, ¼ cup brown sugar, and 4 tsp. rice vinegar in a small bowl. Whisk until completely combined.
Place the short ribs in a bowl. Sprinkle them with ¼ cup flour and toss until the ribs are coated.
Heat a cast iron Dutch oven or large heavy-bottomed pan to medium-high on the stove top. Add 1 Tbsp. oil.
Once the oil is hot (it should sizzle as the meat hits it) add half of the short ribs along with a pinch of salt and pepper.
Saute the ribs for 3-4 minutes per side until completely seared. Remove from pan and set aside. Repeat this process with the second half of the ribs.
Turn the heat to medium and add another Tbsp. of olive oil. Add the minced garlic and onions to the pan. Grate a 1-inch portion of ginger. Saute for 2-3 minutes, stirring often.
Return the seared short ribs to the pan. Pour the prepared sauce over the top along with 1 cup of beef broth. Stir the sauce together. Make sure the ribs are completely submerged in the braising liquid.
Cover the Dutch oven and bake for 1 hour.
Remove from oven and add ½ cup of beef broth. Cook for 1 more hour, covered.
Remove and add another ½ cup of beef broth. Return and cook for another 30 minutes, covered.
Cooking times may vary slightly depending on the thickness of the ribs. Once the ribs are tender, remove from the oven and serve.
NOTES
Make it gluten free: To keep this recipe gluten free use Tamari or a soy sauce alternative and a gluten free flour blend instead of flour.
Fall-apart tender: The short ribs are done when they are easily cut with a fork or knife.
Try serving it with our Korean Cream Cheese Garlic Bread Recip
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