Soy-Glazed Asian Braised Short Ribs with Ginger Scallion Rice

Preheat oven to 325°F (165°C).

Pat 2 pounds of beef short ribs dry with paper towels and season all sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Heat 2 tablespoons vegetable oil in a Dutch oven or oven-safe heavy pot over medium-high heat. Working in batches if necessary, sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Transfer to a plate.

Reduce heat to medium and add the diced onion to the pot. Cook for 4-5 minutes until softened.

Add 4 minced garlic cloves and 1 tablespoon minced ginger to the pot. Cook for 1 minute until fragrant.

Pour in 1/3 cup soy sauce, 3 tablespoons brown sugar, 2 tablespoons rice vinegar, and 1 tablespoon sesame oil. Stir to combine, scraping up any browned bits from the bottom of the pot.

Add 2 whole star anise and 1 cup beef broth to the pot. Bring to a simmer.

Return the short ribs to the pot, bone side up. Cover with a tight-fitting lid and transfer to the oven. Braise for 2 to 2.5 hours, or until the meat is very tender and nearly falling off the bone.

When the ribs are almost done, prepare the ginger scallion rice. Rinse 1 cup jasmine rice under cold water until the water runs clear.

In a medium saucepan, combine the rinsed rice, 1 3/4 cups water, remaining 1 tablespoon minced ginger, and half of the sliced scallions. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

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

When the short ribs are done, carefully transfer them to a plate. Strain the braising liquid into a saucepan, discarding the solids.

Bring the strained liquid to a simmer over medium heat. In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Gradually whisk the slurry into the simmering liquid and cook for 2-3 minutes until thickened into a glaze.

Return the short ribs to the pot with the glaze and gently coat them.

Serve the short ribs over the ginger scallion rice, spooning additional glaze over the top. Garnish with remaining sliced scallions and 1 tablespoon toasted sesame seeds.