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Ingredients
US|METRIC
4 SERVINGS
- 4 1/2 lb. beef short ribs (Korean-style, about 10 to 12 ribs)
- sea salt (ground Himalayan, to taste and divided)
- freshly ground black pepper (to taste and divided, I always use mixed peppercorns)
- 2 Tbsp. canola oil (or as needed tips & tricks)
- 2 cups yellow onions (diced)
- 4 cloves garlic (pressed)
- 2 Tbsp. ginger (minced)
- 1/3 cup Shaoxing wine (aka yellow wine)
- 4 cups low sodium beef broth (or as needed)
- 2/3 cup brown sugar (tightly packed)
- 1/4 cup sweet chili sauce (see Recipe)
- 1/4 cup low sodium soy sauce
- 1/4 cup hoisin sauce
- 1 Tbsp. Sriracha (or to taste)
- 1 stalk lemongrass (smashed tips & tricks)
- 2 Tbsp. cornstarch (mixed with 3/4 cup cold water)
- 2 chopped green onions (large, for garnish, optional)
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