1 cup of plum jam
1/2 cup of hoisin sauce
1/4 cup of lower sodium soy sauce
2 tablespoons of chili-garlic sauce
2 tablespoons of brown sugar
1 tablespoon of olive oil
5 pounds of beef short ribs
1 teaspoon of salt
1/2 teaspoon of ground black pepper
2 tablspoons of sesame oil
5 garlic cloves minced
2 tablespoons of fresh ginger minced
1 onion finely chopped
1/2 cup of sake
1 scallion thinly sliced
2 teaspoons of toasted sesame seeds
Preheat the oven to 350°F.
Combine the jam, hoisin sauce, soy sauce, chili-garlic sauce and brown sugar in a small bowl.
Heat the olive oil in a Circulon Ultimum 2-Qt. Saucepan over medium-high. Season short ribs with salt and pepper. Add half of the short ribs to the casserole and cook until browned, turning occasionally, 6-8 minutes. Transfer the meat to a Circulon Ultimum 12-Inch Deep Skilet. Repeat with remaining short ribs.
Pour off fat from the saucepan and reduce the heat to medium. Add the sesame oil, garlic, ginger and onion; cook, stirring occasionally, until the onion begins to soften, 1-2 minutes. Pour in the sake and use a spoon to scrape up any browned bits from the bottom of the pan. Bring to a boil and cook until the sake is almost evaporated and the mixture looks like wet sand. Pour in the jam mixture, bring to a simmer and cook until slightly thickened, 3-4 minutes. Pour the mixture over the short ribs, cover the skilletand transfer to the oven. Cook ribs until they are very tender and fall off the bone easily, about 3 to 3 hours and 15 minutes. Transfer to a serving platter. Discard any fat that has accumulated on top of the sauce, then spoon the sauce over the ribs. Sprinkle with scallions and sesame seeds before serving.