From http://inthekitchenwithkath.com
Adapted for Sunset’s Cooking for Two…or Just for You
Serves 2 – 3, doubles easily
1 ½ tablespoons sesame seeds
About 2 pounds beef short ribs
½ onion, sliced
¾ cup water
¼ cup soy sauce
2 tablespoons honey (or sugar)
1 clove garlic, minced or pressed
¼ teaspoon ground ginger
Dash Tabasco (or ground black pepper)
½ teaspoon red chile flakes
To finish the sauce:
1 teaspoon each cornstarch and water
1. Preheat the oven to 400˚. Toast the sesame seeds over medium heat in an oven safe pot. Shake the pan often to toast evenly. Remove the pot from the heat when done.
2. Combine the water, soy sauce, honey, garlic, ginger, Tabasco, and chile flakes.
3. Put the onion slices in the pot with the sesame seeds. Put the short ribs in the pot and pour the sauce over all.
4. Cover and bake for 2 hours. Stir well once or twice during the baking time.
5. Remove meat from the pot and put on an oven safe plate. Cover with foil; put the plate in the oven with the heat now turned off to keep the ribs warm.
6. Skim as much fat as you can from the sauce in the pan. (I would try using a fat separator, if I had one.)
7. Combine the cornstarch and water and add to the sauce. Cook over medium heat, stirring, until the sauce thickens a bit. This only takes a few minutes.
8. Serve the meat with cooked rice and some of the sauce. Sprinkle the meat with a few sesame seeds.