Ingredients:

  • 3 lbs beef short ribs, English cut
  • 1 tbsp avocado oil
  • 1 medium yellow onion, sliced
  • 3 cloves garlic, smashed
  • 1 tbsp fresh ginger, minced
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup beef bone broth
  • 1/4 cup rice vinegar
  • 2 tbsp honey
  • 1 tbsp toasted sesame oil
  • 1 tsp crushed red pepper flakes
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter
  • 2 stalks green onion, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Pat the short ribs dry with paper towels to ensure proper searing.
  2. Heat avocado oil in a large cast-iron skillet over medium-high heat and sear the ribs on all sides until a deep mahogany crust forms.
  3. Layer the sliced yellow onion and smashed garlic at the bottom of the slow cooker.
  4. Arrange the seared beef short ribs on top of the aromatics.
  5. In a mixing bowl, whisk together the low-sodium soy sauce, beef bone broth, rice vinegar, honey, toasted sesame oil, minced ginger, red pepper flakes, and black pepper.
  6. Pour the braising liquid over the beef ribs.
  7. Cover and cook on Low for 8 hours or High for 4 hours until the meat is tender and pulls away from the bone.
  8. Remove the ribs from the slow cooker and transfer the braising liquid to a small saucepan.
  9. Simmer the liquid over medium heat until reduced to a thick, syrupy glaze.
  10. Whisk cold unsalted butter into the reduced glaze for a glossy finish.
  11. Brush the glaze over the ribs and garnish with sliced green onion and toasted sesame seeds.