Some of my favorite recipes to cook are the meals that take time cook slowly over a few hours and fills your house with the sweet smell of what is coming out of the oven or slow cooker. I am not sure if the food just tastes better or just the hunger of me waiting for the food to be ready. I like to believe it the the first part. These easy glazed korean short ribs are nothing but great tasting. The sweetness of the brown sugar and honey mixed with the acid of the soy sauce with a bit of heat from the chili paste just make a great combination that the whole family will love. All of the cooking liquid in crusts the meat so it comes out tender and juicy. Check out the recipe below.
The fist thing you want to do is cut the short ribs into 6-8 equally pieces. The grocery store my me pre-cuts them but sometimes they come in a slab. Most butchers will cut them if you ask if you don't feel comfortable doing this on your own. In a shallow pan or plate, place the flour, salt and 1 tablespoon of black pepper. Mix until well combine. Flour each short rib piece until fully covered.
In a pan, heat the oil until shiny and runny. Tapped off excess flour and brown each piece until browned on each side. Cook in 2 batches if needed. It is key to have a great brown crust on the sides to hold in the juices and makes a great magnet for the cooking liquid to hold on to and crust the short ribs.
Once each short rib piece is browned, add all to an oven safe pan or dutch oven and add all remaining ingredients. Try to use a pan that all of the short ribs are all in one layer, if you have a bit of over hang onto another piece it will be fine since you will be flipping the short ribs and the meat will shrink through the cooking process.
Cover and bake for 2- 2-1/2 hours or until tender. Half way through flip each piece. Serve right way once tender. This recipe can be done in a slow cooker on low for about 4 hours.