Braised Flanken Short Ribs with Asian-Inspired Glaze

This dish features tender, juicy bone-in flanken short ribs, slow-braised to perfection and glazed with a savory-sweet Asian-inspired sauce. The combination of soy sauce, ginger, garlic, and sesame creates a rich flavor profile that enhances the natural meatiness of the ribs. Served with steamed jasmine rice and sautéed bok choy, this recipe balances traditional braising techniques with a modern twist, making it both comforting and exciting.

Ingredients:

• 2 pounds bone-in flanken short ribs
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 4 cloves garlic, minced
• 1-inch piece ginger, grated
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 2 cups beef broth
• 1 tablespoon cornstarch (optional, for thickening)
• 1 tablespoon water (optional, for thickening)
• 2 green onions, chopped (for garnish)
• Sesame seeds (for garnish)
• Steamed jasmine rice (for serving)
• Sautéed bok choy (for serving)

Instructions:

1. Preheat your oven to 300°F (150°C).
2. In a large Dutch oven or oven-safe pot, heat the sesame oil over medium-high heat. Sear the flanken short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.
3. In the same pot, add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
4. Add the soy sauce, brown sugar, rice vinegar, black pepper, and red pepper flakes to the pot, stirring to combine.
5. Return the short ribs to the pot and pour in the beef broth. Bring to a simmer.
6. Cover the pot with a lid and transfer it to the preheated oven. Braise for about 3 hours, or until the ribs are tender and the meat is falling off the bone.
7. Optional: If you desire a thicker sauce, mix the cornstarch with water to create a slurry, then stir it into the sauce during the last 30 minutes of cooking.
8. Once done, remove the pot from the oven and let it rest for a few minutes. Serve the ribs over steamed jasmine rice, drizzled with the pan sauce, and garnish with chopped green onions and sesame seeds. Add sautéed bok choy on the side.