Ingredients
1 cup plum jam
1/2 cup hoisin sauce
1/4 cup lower sodium soy sauce
2 tablespoons chili-garlic sauce
2 tablespoons brown sugar
1 tablespoon olive oil
5 pounds beef short ribs
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons sesame oil
5 garlic cloves, minced
2 tablespoons fresh ginger, minced
1 onion, finely chopped
1/2 cup sake
1 scallion, thinly sliced
2 teaspoons toasted sesame seeds
Directions
- 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 2-quart 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 14-inch hybrid nonstick wok. 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 wok. 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 frying pan and 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.