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Chili-Plum Glazed Sesame Short Ribs

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.


Recipe Details

  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 Anolon Vesta Cast Iron 5-Qt. Round Casserole over medium-high. Season short ribs with salt and pepper. Add half of the short ribs to the casserole and cook until browned, turning occasionally, 6-8 minutes. Transfer the meat to a 5-quart round cast iron braiser. Repeat with remaining short ribs
  4. Pour off fat from the 5-quart casserole and reduce the heat to medium. Add the sesame oil, garlic, ginger and onion; cook, stirring occasionally, until the onion begins to soften, 1-2 minutes. Pour in the sake and use a spoon to scrape up any browned bits from the bottom of the pan. Bring to a boil and cook until the sake is almost evaporated and the mixture looks like wet sand. Pour in the jam mixture, bring to a simmer and cook until slightly thickened, 3-4 minutes. Pour the mixture over the short ribs, cover the braiser and transfer to the oven. Cook ribs until they are very tender and fall off the bone easily, about 3 to 3 hours and 15 minutes. Transfer to a serving platter. Discard any fat that has accumulated on top of the sauce, then spoon the sauce over the ribs. Sprinkle with scallions and sesame seeds before serving.

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