Sweet & Spicy Soy Braised Short Ribs

The sticky sauce on these ribs, made with tamari (or soy sauce), gochujang, grated pear and honey, is inspired by bulgogi, a staple of Korean barbecue. Don't skip the step of running them under the broiler before serving—it gives the ribs the crisp edges you'd get from grilling. Serve with stir-fried baby bok choy and brown rice to sop up the delicious sauce.

Ingredients

  • ¾ cup low-sodium beef broth
  • ⅓ cup reduced-sodium tamari or soy sauce
  • 1 asian pear, grated
  • 1 bunch scallions, cut into 2-inch pieces, plus more for serving
  • 2 tablespoons honey plus 1 teaspoon, divided
  • 2 tablespoons gochujang plus 1 teaspoon, divided
  • 2 tablespoons toasted sesame oil plus 1 teaspoon, divided
  • 2 tablespoons grated fresh ginger
  • 3 cloves garlic, grated
  • ¼ teaspoon salt
  • 4 pounds bone-in beef short ribs (about 6 large; see tip), trimmed
  • toasted sesame seeds (optional)

Directions

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