Directions 7 steps | 140 Minutes
Measure and prep all ingredients.
Prepare the sauce. In a small bowl, combine the orange juice, soy sauce, honey, vinegar and chili flakes. Set aside.
Prepare the short ribs. Preheat the oven to 300°F. In a large heavy-bottomed pot or a Dutch oven, heat the sesame oil. Sear the short ribs on all sides until golden-brown in color. Do this in batches if necessary.
Once all ribs have been seared, remove the meat and add the minced garlic and ginger to the pot. Sauté for 30 seconds until slightly cooked and fragrant but not burnt.
Add the seared meat back to the pan. Add the reserved sauce and bring it to a boil. Cover the pot and place it in the oven for 1½ to 2 hours until the meat is tender when poked with a fork. Remove ribs from the sauce. Strain the sauce and reserve the liquid. Discard the solids and return the liquid to the pot.
Make a slurry by combining cornstarch and water. Add it to the pot and bring it to a boil. Cook for 1 minute until slightly thickened.
Drizzle the short ribs with sauce before serving over rice or potatoes. Garnish with sliced green onions and sesame seeds. Enjoy!