Honey-Soy Glazed Beef Short Ribs with Ginger Rice and Sesame Bok Choy

Pat beef short ribs dry with paper towels and season generously with 1 tsp kosher salt and 1/2 tsp black pepper.

Heat 1 tbsp vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.

Add the short ribs to the pan, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side until deeply browned on all sides. Transfer to a plate.

Reduce heat to medium. Add remaining 1 tbsp vegetable oil to the same pan. Mince 3 garlic cloves and peel and mince 1 tbsp fresh ginger. Add to the pan and sauté for 1 minute until fragrant.

In a bowl, whisk together 1/4 cup soy sauce, 3 tbsp honey, 2 tbsp rice vinegar, 1 tbsp brown sugar, and 1/2 cup beef broth.

Pour the sauce mixture into the pan, scraping up any browned bits from the bottom. Add the star anise and bring to a simmer.

Return the short ribs to the pan, reduce heat to low, cover, and simmer for 40-45 minutes until the meat is tender and nearly falling off the bone.

While the ribs cook, prepare the ginger rice. Rinse 1 cup white rice under cold water until water runs clear. Drain well.

In a medium saucepan, heat 1 tsp vegetable oil over medium heat. Add 1 tbsp minced fresh ginger and cook for 30 seconds until fragrant.

Add the rinsed rice and stir to coat with oil. Add 1.75 cups water and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.

Remove from heat and let the rice stand, covered, for 5 minutes, then fluff with a fork.

When the ribs are tender, carefully transfer them to a plate. Strain the cooking liquid into a bowl, discarding solids and star anise.

Return the strained liquid to the pan and bring to a simmer over medium heat.

In a small bowl, mix 1 tbsp cornstarch with 2 tbsp cold water to make a slurry. Slowly whisk the slurry into the simmering sauce and cook for 2-3 minutes until thickened to a glossy glaze. Be careful not to add the honey-soy mixture at too high a heat to prevent burning.

Return the ribs to the pan and gently coat with the glaze, cooking for another 2-3 minutes until the ribs are thoroughly glazed and heated through.

For the bok choy, trim the ends off 2 small heads of bok choy and separate the leaves. Rinse thoroughly to remove any dirt.

Heat 1 tbsp sesame oil in a separate skillet over medium-high heat. Add the bok choy and stir-fry for 2-3 minutes until the leaves are wilted and the stems are crisp-tender.

Season the bok choy with a pinch of salt and sprinkle with 1 tbsp sesame seeds.

Thinly slice 2 green onions on a diagonal for garnish.

To serve, place a portion of ginger rice on each plate, top with glazed short ribs, and add sesame bok choy on the side. Drizzle additional glaze over the ribs and rice. Garnish with sliced green onions and additional sesame seeds if desired.