Ingredients:

  • 3 lbs beef short ribs, English cut
  • 2 tbsp neutral oil
  • 1 tbsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 cloves garlic, minced
  • 2 tbsp fresh ginger, grated
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup brown sugar, packed
  • 1/4 cup rice vinegar
  • 1 cup low-sodium beef broth
  • 1 tbsp toasted sesame oil
  • 1 tsp sriracha
  • 2 tbsp cold unsalted butter
  • 1 tbsp honey
  • 2 green onions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Pat the short ribs completely dry with paper towels and season generously with salt and pepper.
  2. Heat neutral oil in a cast iron skillet over medium-high heat. Sear the ribs for 2–3 minutes per side until they develop a deep mahogany-colored exterior.
  3. Add minced garlic and grated ginger to the skillet for the last 60 seconds, stirring constantly.
  4. Transfer the seared ribs and aromatics into the slow cooker.
  5. In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, beef broth, sesame oil, and sriracha; pour the mixture over the ribs.
  6. Cover and cook on Low for 8 hours (or High for 4–5 hours).
  7. Remove the ribs from the slow cooker. Pour the cooking liquid into a small saucepan and simmer over high heat to reduce until thickened.
  8. Whisk cold unsalted butter and honey into the reduced sauce until a sticky glaze forms.
  9. Brush the glaze over the ribs and garnish with sliced green onions and toasted sesame seeds.