Korean-Style Short Ribs

Ingredients

• 6 pounds beef ribs 
• 2 inch ginger fresh peeled smashed
• 6  garlic clove minced
• 3 tablespoons korean honey citron tea paste (Korean hot-pepper paste)
• 0.3 cup brown sugar light packed
• 1 bunch spring onion trimmed finely chopped
• 1 tablespoon sesame oil 
• 0.3 cup sesame seed cooled toasted
• 0.5 cup soya sauce 
• 3 cups water 
• 8 servings kimchi 

Equipment

• bowl
• paper towels
• whisk
• pot
• sieve
• aluminum foil
• ziploc bags
• tongs

Directions

1. Grind sesame seeds to a coarse powder in grinder. Reserve 1/4 cup scallion greens, then whisk together remaining scallions, garlic, soy sauce, brown sugar, hot-pepper paste, sesame oil, and 2 tablespoons sesame-seed powder in a large bowl. Reserve remaining sesame-seed powder for serving.
2. Add short ribs to soy sauce mixture, rubbing mixture into them.
3. Transfer ribs to a large sealable plastic bag and seal bag, pressing out excess air. Marinate, chilled, at least 8 hours.
4. Transfer ribs to a wide 6- to 8-quart heavy pot and add water and ginger. Simmer, tightly covered, until ribs are very tender, about 3 hours.
5. Transfer ribs to a platter using tongs and keep warm, covered with foil. Skim fat from sauce and pour sauce through a sieve lined with a dampened paper towel into a bowl, then discard solids.
6. Serve ribs with sauce in shallow bowls and sprinkle with reserved scallion greens and remaining sesame-seed powder.
7. •Ribs can be marinated up to 1 day.•Ribs can be braised 2 days ahead and cooled in sauce, uncovered, then chilled, covered.
8. Remove fat from sauce, then reheat, covered, over moderate heat and proceed with recipe.