SWEET N' STICKY BEEF SHORT RIBS

Ingredients

• 2 lb Beef Short Ribs (bone‑in, trimmed into individual ribs)
• 1 tsp Kosher Salt (for seasoning)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Garlic Powder
• 0.25 cup Coconut Aminos (soy‑free, gluten‑free alternative to soy sauce)
• 2 tbsp Honey (raw or light honey)
• 1 tbsp Fresh Ginger (peeled and grated (about 1 inch piece))
• 2 cloves Garlic (minced)
• 0.5 tsp Crushed Red Pepper Flakes (adjust to desired heat)
• 2 tbsp Ghee (clarified butter, high smoke point)
• 2 cup Cooked Rice (white jasmine or basmati, prepared according to package)
• 2 stalks Green Onion (thinly sliced, for garnish)
• 1 tbsp Sesame Seeds (toasted, for garnish)

Instructions

1. Season the Ribs

   Pat the short ribs dry with paper towels. Sprinkle both sides evenly with salt, black pepper, and garlic powder, then gently rub to adhere.

   Time: PT5M

2. Heat the Pan

   Place the skillet over medium‑high heat and add the ghee. Allow the ghee to melt and become shimmering but not smoking.

   Time: PT2M

3. Sear the Short Ribs

   Lay the ribs in the hot pan without crowding. Sear for about 4 minutes on each side, or until a deep brown crust forms.

   Time: PT8M

   Temperature: Medium‑high heat

4. Prepare the Sauce

   While the ribs are searing, combine coconut aminos, honey, grated ginger, minced garlic, crushed red pepper flakes, and a pinch of salt and pepper in the mixing bowl. Whisk until smooth.

   Time: PT2M

5. Simmer the Ribs in Sauce

   Reduce the heat to medium‑low, pour the sauce over the seared ribs, and stir to coat. Let the mixture simmer for 5 minutes, stirring occasionally, until the sauce thickens and becomes glossy.

   Time: PT5M

   Temperature: Low simmer

6. Serve

   Spoon cooked rice onto serving plates, top with the sticky short ribs, drizzle extra sauce over the top, and garnish with sliced green onions and toasted sesame seeds.

   Time: PT3M

Nutrition Facts

Calories

750

Protein

30 g

Carbohydrates

45 g

Fat

40 g

Fiber

1 g