Short Ribs Recipe

Cooking Instructions

1. 1

   Prepare the Short Ribs

   Season the beef short ribs with salt and black pepper. In a large pot or Dutch oven, heat sesame oil over medium-high heat and sear the short ribs on all sides until browned. Remove from the pot and set aside.

2. 2

   Make the Braising Liquid

   In the same pot, add shoyu, grated ginger, sugar, and black garlic. Stir to combine and bring to a simmer.

3. 3

   Braise the Ribs

   Return the short ribs to the pot and add enough water to cover the ribs. Bring to a boil, then reduce the heat to low and cover. Let simmer for about 2.5 to 3 hours until the ribs are tender.

4. 4

   Cook the Rice

   While the ribs are braising, rinse the rice under cold water until the water runs clear. In a separate pot, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and cook for 18-20 minutes until the rice is tender and water is absorbed.

5. 5

   Prepare the 6-Minute Eggs

   Bring a pot of water to a boil. Gently add the eggs and boil for 6 minutes. Remove the eggs and place them in an ice bath to cool before peeling.

6. 6

   Serve

   Once the short ribs are tender, serve them over a bed of rice. Cut the 6-minute eggs in half and place on top of the ribs. Garnish with sliced green onions.