Korean BBQ Braised Short Ribs served over a heaping bed of masa melt in your mouth and put a zesty new twist on your favorite barbecue flavors! This recipe serves 2-4 (or you could save it all for yourself!).
To start, preheat your oven to 325 degrees.
Heat a Dutch oven or large oven safe pot to medium.
Generously season ribs with Country Bob's Seasoning Salt. Set aside.
Then, cut the onion into large pieces and slice the garlic lengthwise.
Next, chop the white part of green onion into inch-sized pieces and slice one of the Fresno chilies into large pieces.
Add a tablespoon of olive oil to Dutch oven and brown short ribs on each side.
From there, remove short ribs from the pot and set aside. Add the sesame oil then add the onions, garlic, Fresno pepper, and green onion (white parts).
When the veggies are fragrant after about 6 minutes, add the rice vinegar, sake, soy sauce, chili paste, sweet chili sauce, juice from the orange, Country Bob's Barbecue Sauce, and Country Bob's All Purpose Sauce to the pot and stir.
After that, season with salt, pepper, ginger, brown sugar and red pepper flakes. Slice a couple pieces of orange peel off and add to the pot as well.
Afterword, place the short ribs back in the pot and pour beef stock until the tops of the ribs are barely above the liquid.
Later, bring the pot to a boil, cover, and transfer to the oven for the next 3.5 hours.
When there is about 30 minutes left on the ribs, boil 3 cups of water and 1 tsp salt. Slowly add the Masa Harina whisking the whole time until thick. Turn heat down as it thickens. It may splatter. Add butter and stir. Set aside.
When the short ribs are done, remove the ribs from the pot and set aside. Using a slotted spoon remove the vegetables until only the liquid is left. Simmer the liquid until it becomes a thick sauce.
Finally, put a large helping of Masa on a plate. Top with a short rib. Drizzle the sauce over the rib, garnish with green onions and the other Fresno chili and serve.