Sticky Soy Braised Short Ribs

1: Preheat oven to 325°F.

2: Heat avocado oil in a large dutch oven or braiser over medium high heat.

3: Season meat generously with salt and pepper then sear each side until golden brown, about 3 minutes per side.

4: Remove meat and set aside.

5: Add mirin to dutch oven and scrape the bottom of the pot to release anything that has stuck.

6: Add beef bone broth, tamari, and honey to the pot and whisk well.

7: Add ginger, garlic, green onions, and chilies to the broth and stir to combine.

8: Return meat to the pot, bring sauce to a simmer then cover and braise in the oven until meat is tender, about 3-3 ½ hours.

9: Remove meat from dutch oven and strain off aromatics.

10: Return broth to dutch oven and skim off and discard fat from the top of the broth.

11: Spoon 2 tbsp broth into a bowl with arrowroot and whisk until smooth.

12: Add arrowroot slurry to the sauce, whisk well and bring to a simmer over medium heat.

13: Reduce heat to medium low and simmer until thickened, about 3 minutes.

14: Return meat to sauce and toss well to coat evenly.

15: Serve with rice and vegetables.