Slow Cooked Korean Beef Short Ribs

Instructions

• 1

  Place a 5½-quart (10-inch) Dutch oven over high heat. Add half the vegetable oil and sear half the ribs, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate. Repeat with the remaining vegetable oil and ribs.

• 2

  Reduce the heat to medium and wipe out any excess oil. Add the sesame oil and onions and cook, stirring occasionally for 3 minutes, or until softened. Add the garlic and ginger, cook stirring for 1 minute, or until fragrant.

• 3

  Insert the wire rack into position 8. Set the oven to Slow Cook, Convection, High, for 3 hours and press Start to preheat. Meanwhile, continue to the next step.

• 4

  Add the soy, sugar and gochujang and stir until the onions are well coated. Add the stock and stir to combine. Return the ribs to the pot and bring to a boil. Cover and remove from the heat.

• 5

  Once preheated, place the pot in the oven and slow cook for 3 hours.

• 6

  Place the pot on the stovetop, carefully transfer the ribs to a serving dish and keep warm. Bring the cooking liquid to a steady boil over medium heat and simmer until reduced by half, skimming any fat from the surface as it cooks down.

• 7

  Spoon the sauce over the ribs and garnish with sesame seeds and sliced green onion. Serve immediately with steamed rice.