Chili-Plum Glazed Sesame Short Ribs

By Marge Perry & David Bonom
This Asian inspired, rich, savory and somewhat sweet dish is an unusual departure from the more expected short ribs preparation. It may be made up to two days in advance and reheated.
  • Cuisine: American
  • Course: Dinner


  • beef short ribs
  • brown sugar
  • Chili-garlic sauce
  • Fresh ginger
  • garlic cloves
  • ground black pepper
  • Hoisin Sauce
  • lower sodium soy sauce
  • olive oil
  • onion
  • plum jam
  • sake
  • Salt
  • scallion
  • Sesame Oil
  • toasted sesame seeds


  1. Preheat the oven to 350°F.
  2. Combine the jam, hoisin sauce, soy sauce, chili-garlic sauce and brown sugar in a small bowl
  3. Heat the olive oil in an
  4. Pour off fat from the 5-quart casserole and reduce the heat to medium. Add the sesame oil, garlic, ginger and onion