Sweet & Spicy Soy-Braised Short Ribs

– ¾ cup low-sodium beef broth – ⅓ cup reduced-sodium tamari or soy sauce – 1 Asian pear, grated – 1 bunch scallions, cut into 2-inch pieces, plus more for serving – 2 tablespoons honey plus 1 teaspoon, divided – 2 tablespoons gochujang plus 1 teaspoon, divided


– 2 tablespoons toasted sesame oil plus 1 teaspoon, divided – 2 tablespoons grated fresh ginger – 3 cloves garlic, grated – ¼ teaspoon salt – 4 pounds bone-in beef short ribs (about 6 large; see Tip), trimmed – Toasted sesame seeds (optional)

Whisk broth, tamari (or soy sauce), pear, scallions, 2 tablespoons each honey, gochujang and sesame oil, ginger, garlic and salt in a 6-quart or larger slow cooker. 


Nestle short ribs, meat-side down, into the sauce. Cover and cook on High for 4 hours or Low for 8 hours. 

Just before serving, preheat broiler to high. Line a rimmed baking sheet with foil.

Transfer the short ribs to the prepared pan. Strain the cooking liquid through a fine-mesh sieve into a fat separator, pressing on solids to extract the liquid.  

Whisk the remaining 1 teaspoon each honey, gochujang and sesame oil in a small bowl. Brush the short ribs with the glaze. Broil until lightly crisped on top, 2 to 3 minutes. 

Sprinkle with sesame seeds and more scallions, if desired. Serve with the defatted cooking liquid, if desired. 

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