The most tender short ribs you will ever try, braised low and slow then covered in a delicious sticky honey soy glaze. Serve alongside some white rice and veggies for the perfect meal.
1: Preheat oven to 325°F.
2: Heat avocado oil in a large dutch oven or braiser over medium heat.
3: Season meat 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 the dutch oven and scrape the bottom of the pot to release anything that has stuck.
6: Add in bone broth, soy sauce, and honey, then whisk well.
7: Transfer meat back into the pan along with ginger, garlic, green onions, and chilies and stir to combine.
8: Bring sauce to a simmer, then cover and braise in the oven until meat is tender and falling off the bone, about 3-3 ½ hours.
9: Remove meat from the dutch oven and let sauce cool slightly before straining off aromatics.
10: Return sauce to the dutch oven, then spoon 2 tbsp liquid into a bowl with your arrowroot and whisk well until smooth.
11: Add arrowroot slurry to your sauce, whisk well and bring to a simmer over medium heat.
12: Reduce heat to medium low and simmer until thickened, about 3 minutes.
13: Return meat to the sauce and toss well to coat evenly.
14: Serve with rice and veggies.
