Korean Short Ribs

Korean Short Ribs (the non-slow-cooker version)

1 T. canola or vegetable oil
3-4 pounds beef short ribs, salted and peppered (I used a combination of bone-in and boneless — don’t ask — but I prefer all boneless)
1 c. of brown sugar
1 c. soy sauce, low sodium
½ c. water
3 fresh whole jalapenos
scallions for garnish

Heat oven to 325°F. In a Dutch Oven set over medium-high heat, add oil, then brown short ribs in batches. Whisk together remaining ingredients and add to the pot with all the beef. (The meat should be almost fully immersed when you begin, and then cook down as you go. But keep an eye on liquid — it should be at least a third of the way up the pot. If it’s not, add a mix of 1 part water to 1 part soy, a little at a time.) Bring to a boil, then reduce to a simmer. Cover, leaving lid slightly ajar, and place inside oven. Cook 3 to 4 hours, flipping ribs every 30 minutes or so, until liquid has thickened and meat is falling off the bone. Remove jalapenos and serve topped with chopped scallions.

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