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1
Preheat the oven to 300 F.
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2
Preheat a large oven-safe pan or Dutch oven to medium-high heat with a drizzle of olive oil.
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3
Lightly sprinkle the short ribs with salt.
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When the pot is very hot, sear ribs on all 3 meat sides (not the 4th bone side) until very brown and meat releases easily from the pan.
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5
Do this in batches so you dont crowd the pan.
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It will take about 5 minutes for each side.
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Set the short ribs aside on a plate after each bunch is done and continue until you cook all of them.
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Then reduce the heat to medium-low.
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Meanwhile, make the sauce.
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10
In a bowl or measuring cup, whisk together the vinegar, soy sauce, hoisin, beef stock, Sriracha, mirin, and sesame oil.
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Grate in the ginger.
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Drain off any excess fat from the pot.
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Pour in the beer, and stir gently to deglaze the pan.
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When the beer has reduced by half, about 2 minutes, return the short ribs to the pot.
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Pour in the sauce, and throw the garlic cloves on top of everything.
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Cover the pot and place the ribs in the oven for 1.5 to 2.5 hours until the ribs are very tender and the meat is falling off the bone.
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17
Check them every 45 minutes or so with a fork to test doneness!
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When the ribs are fully cooked, remove the pot from the oven to cool.
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Then let them stand in the fridge overnight, in the same pot, if you have time!
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20
Make the slurry.
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Combine the rice vinegar, soy sauce, cornstarch, and sugar in a small bowl.
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Stir to combine.
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Remove the ribs from the fridge.
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Scrape off as much of the congealed white fat as you can and discard.
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25
Warm the ribs on the stovetop over medium heat until the sauce is simmering.
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Add the slurry, and stir to thicken.
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27
Taste the sauce, and add more salt or Sriracha to your taste.
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28
Once its heated through and the sauce is thickened, you are ready to serve.
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29
Serve over rice with the pan juices topped with scallion and cilantro.
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30
Note: I find its easier to make this the day before youd like to eat it, then refrigerate it overnight.
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31
The fat skims off so beautifully that way, and the flavors intensify.
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32
If you want to make these the day of, just skim off as much of the fat as you can.
