Ingredients:

  • 3 lbs beef short ribs (English cut, bone-in)
  • 2 tbsp vegetable oil
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup brown sugar, packed
  • 2 tbsp rice vinegar
  • 1 cup low-sodium beef broth
  • 3 tbsp fresh ginger, minced
  • 4 cloves garlic, minced
  • 2 pieces star anise
  • 1 tsp black pepper
  • 2 tbsp honey
  • 1 tbsp toasted sesame oil
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 2 stalks green onions, thinly sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Pat the short ribs dry with paper towels to ensure proper browning.
  2. Heat vegetable oil in a skillet over medium-high heat and sear the ribs for 2-3 minutes per side until a deep, mahogany crust forms. Transfer seared ribs to the slow cooker.
  3. In the skillet or a bowl, whisk together soy sauce, brown sugar, rice vinegar, beef broth, ginger, garlic, star anise, and black pepper.
  4. Pour the aromatic mixture over the ribs in the slow cooker. Cover and cook on Low for 6 hours, until the meat is tender enough to pull away from the bone.
  5. Remove the ribs from the slow cooker and set them on a platter.
  6. Strain 2 cups of the cooking liquid into a saucepan, stir in honey and sesame oil, and bring to a simmer.
  7. Whisk cornstarch and cold water to create a slurry, then stir into the simmering liquid until thickened and glossy.
  8. Coat the ribs with the reduced glaze and garnish with sliced green onions and toasted sesame seeds.