Prep time: 30 mins / Total Time: 3 hours
4 lbs Short Ribs
3 tbsp Olive Oil
1/2 cup Low Sodium Soy Sauce
2 tbsp Agave
3 tsp Chile Paste or sauce
3 tbsp Sesame Oil
1/4 cup Rice Wine Vinegar
2 tbsp Rice Flour
2 small Yellow Onions (diced)
1/2 cup Ginger (minced)
6 cloves Garlic (smashed & chopped)
2 bunches Scallions (sliced)
3 cups Water
Step 1: Brown Short Ribs
Brown your short ribs on all four sides in a dutch oven or large pot so they have a beautiful crust.
Step 2: Make Sauce
Start with some low-sodium soy sauce, adding agave, chile paste, sesame oil and rice wine vinegar.
Step 3: Sauté Aromatics
Remove the short ribs from the dutch oven. Add a little bit of extra olive oil to the rendered fat in the pot and sauté diced yellow onions, minced ginger, two garlic chopped cloves and scallions, stir.
Step 4: Deglaze
Incorporate two tablespoons of rice flour. Add sauce to deglaze the pan. Turn the heat down a little bit.
Step 5: Cook Slow and Low
Add short ribs back in the sauce without overcrowding. Put the meat side down. Top with three cups of water. Cover and place in the oven at 325 degrees for 2-2.5 hours.
Step 6: Pack and Go
Pack up the short ribs with some of the sauce. Sam suggests eating them with lettuce cups, kimchi and/or rice vermicelli, which you can pack to go, too.
75 recipes and Sam’s life story can all be found in his current book, The Sweet Life: Diabetes without Boundaries, available here at Amazon.com or at any Barnes & Noble retail location!