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Preheat your oven to 300°F. Season the short ribs generously on all sides with salt and pepper.

Add the vegetable oil to a large Dutch oven and heat over high heat on the stovetop. Once hot, carefully add the seasoned short ribs to the Dutch oven.

Sear the short ribs on all sides until deeply browned, about 2-3 minutes per side. Once browned, turn off the heat.

In a medium bowl, whisk together the beef broth, soy sauce, honey, dark brown sugar, ginger paste, and minced garlic until well combined.

Pour the whisked sauce mixture over the seared short ribs in the Dutch oven. Ensure the ribs are mostly submerged in the liquid.

Cover the Dutch oven with its lid and transfer it to the preheated oven. Bake for 3 hours, or until the short ribs are extremely tender and easily pull apart with a fork.

Carefully remove the Dutch oven from the oven. Using tongs, transfer the cooked short ribs to a plate and set aside. Carefully pour the cooking liquid from the Dutch oven into a separate saucepan.

Scoop out about 1 cup of the cooking liquid from the saucepan into a small bowl. Whisk the cornstarch into this 1 cup of liquid until it is fully dissolved and no lumps remain.

Pour the cornstarch mixture back into the saucepan with the remaining cooking liquid. Place the saucepan over medium heat on the stovetop.

Cook the sauce, stirring constantly, until it thickens and becomes glossy, about 5-7 minutes.

Serve the sticky short ribs immediately over cooked rice, drizzled generously with the thickened sauce. Garnish with sliced green onions and sesame seeds.


Preheat your oven to 300°F. Season the short ribs generously on all sides with salt and pepper.

Add the vegetable oil to a large Dutch oven and heat over high heat on the stovetop. Once hot, carefully add the seasoned short ribs to the Dutch oven.

Sear the short ribs on all sides until deeply browned, about 2-3 minutes per side. Once browned, turn off the heat.

In a medium bowl, whisk together the beef broth, soy sauce, honey, dark brown sugar, ginger paste, and minced garlic until well combined.

Pour the whisked sauce mixture over the seared short ribs in the Dutch oven. Ensure the ribs are mostly submerged in the liquid.

Cover the Dutch oven with its lid and transfer it to the preheated oven. Bake for 3 hours, or until the short ribs are extremely tender and easily pull apart with a fork.

Carefully remove the Dutch oven from the oven. Using tongs, transfer the cooked short ribs to a plate and set aside. Carefully pour the cooking liquid from the Dutch oven into a separate saucepan.

Scoop out about 1 cup of the cooking liquid from the saucepan into a small bowl. Whisk the cornstarch into this 1 cup of liquid until it is fully dissolved and no lumps remain.

Pour the cornstarch mixture back into the saucepan with the remaining cooking liquid. Place the saucepan over medium heat on the stovetop.

Cook the sauce, stirring constantly, until it thickens and becomes glossy, about 5-7 minutes.

Serve the sticky short ribs immediately over cooked rice, drizzled generously with the thickened sauce. Garnish with sliced green onions and sesame seeds.
