Categories: Meals

Ingredients

• 1 1/2 tbsp. olive oil, divided
• 3 lb. bone-in beef short ribs
• 1 cup chopped yellow onion
• 1/2 cup sake
• 1/2 cup beef stock
• 1/3 cup jarred kimchi, chopped
• 1/4 cup soy sauce
• 1/4 cup light brown sugar
• 2 tbsp. mirin
• 2 tsp minced peeled fresh ginger
• 3 garlic cloves, crushed
• 2 red Fresno chiles, seeded, minced and divided
• 1/2 cup sliced green onions, divided
• 3 cups hot cooked brown rice
• 2 tbsp. chopped fresh cilantro

Directions

1. Heat 1 tbsp. oil in a large skillet over high. Add 1 1/2 lbs. short ribs; cook 6-8 minutes, turning to brown on all sides. Remove browned short ribs form pan. Repeat procedure with remaining 1 1/2 lbs. short ribs. Place browned short ribs and next 9 ingredients (through garlic) in a slow cooker. Stir in minced Fresno chile. Cover and cook on LOW 8 hours or until meat is very tender.

2. Remove short ribs from slow cooker. Skim fat from cooking liquid; discard. Reserve cooking liquid.

3. Stir remaining 1 1/2 tsp oil, remaining minced Fresno chile, and 1/4 cup chopped green onions into rice. Divide rice mixture and short ribs among 8 shallow bowls; spoon about 1/4 cup cooking liquid over each serving. Sprinkle evenly with remaining 1/4 cup green onions and cilantro.

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