Weekend Chili-Plum Glazed Sesame Short Ribs

By: Marge Perry & David Bonom

  • Yield:

    6 Servings



  • 1 cup plum jam
  • 1/2 cup hoisin sauce
  • 1/4 cup lower sodium soy sauce
  • 2 tablespoons chili-garlic sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon olive oil
  • 5 pounds beef short ribs
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons sesame oil
  • 5 garlic cloves, minced
  • 2 tablespoons fresh ginger, minced
  • 1 onion , finely chopped
  • 1/2 cup sake
  • 1 scallion, thinly sliced
  • 2 teaspoons toasted sesame seeds



  1. Preheat the oven to 350°F.
  2. Combine the jam, hoisin sauce, soy sauce, chili-garlic sauce and brown sugar in a small bowl.
  3. Heat the olive oil in a Nouvelle Copper Stainless Steel 3-Qt. Covered Sauté Pan over medium-high. Season short ribs with salt and pepper. Add half of the short ribs to the casserole and cook until browned, turning occasionally, 6-8 minutes. Transfer the meat to an Anolon Vesta 5-Qt. Round Cast Iron Braiser. Repeat with remaining short ribs.
  4. Pour off fat from the 3-quart casserole and reduce the heat to medium. Add the sesame oil, garlic, ginger and onion; cook, stirring occasionally, until the onion begins to soften, 1-2 minutes. Pour in the sake and use a spoon to scrape up any browned bits from the bottom of the pan. Bring to a boil and cook until the sake is almost evaporated and the mixture looks like wet sand. Pour in the jam mixture, bring to a simmer and cook until slightly thickened, 3-4 minutes. Pour the mixture over the short ribs, cover the braiser and transfer to the oven. Cook ribs until they are very tender and fall off the bone easily, about 3 to 3 hours and 15 minutes. Transfer to a serving platter. Discard any fat that has accumulated on top of the sauce, then spoon the sauce over the ribs. Sprinkle with scallions and sesame seeds before serving.