Korean Short Ribs

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   Heat oven to 325u00b0F. 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. Serve topped with chopped scallions.

* Per serving · 4 servings · Values may vary.

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