Ingredients

• 2 cups soy sauce
• 1 cup sugar
• 2 tablespoons toasted sesame oil
• 1 tablespoon crushed red pepper flakes
• 6 garlic cloves, chopped
• 1 (2-inch) piece ginger, peeled, chopped
• 8 star anise pods
• 4 (2-inch-thick) English-style bone-in beef short ribs (about 1 pound each)
• 1 tablespoon cornstarch
• 1 tablespoon fresh lime juice
• 2 cups cooked white rice (from 1 cup uncooked)
• 1 scallion, thinly sliced
• 1 teaspoon toasted sesame seeds
• Lime wedges and Sriracha (for serving)

Instructions

1. Whisk soy sauce, sugar, oil, red pepper flakes, garlic, ginger, star anise, and 1 cup water in a large bowl until sugar is dissolved. Add short ribs and place a small plate on top of short ribs to keep submerged. Cover bowl and chill at least 8 hours and up to 1 day.
2. Preheat oven to 325°F. Transfer marinade and ribs to a large Dutch oven and bring to a simmer over medium heat. Cover and braise in oven, turning meat once, until ribs are very tender but not quite falling off the bone, 1 1/2–2 hours.
3. Transfer ribs to a medium bowl and cover with foil to keep warm. Strain braising liquid into a medium saucepan; discard solids. Let sit a minute or so to settle, then ladle off fat from surface; discard. Bring braising liquid to a boil and cook, whisking occasionally, until reduced by half, 10–15 minutes.
4. Whisk cornstarch and 3 Tbsp. water in a small bowl to make a slurry, then whisk into reduced braising liquid. Cook over medium, whisking constantly, until glaze is thick and bubbling, about 1 minute. Remove from heat and stir in lime juice.
5. Mound rice in center of shallow bowls and place ribs on top. Drizzle about 2 Tbsp. glaze over each (you’ll have plenty left over; save it and serve with grilled steak or chicken). Top with scallion and sesame seeds. Serve with lime wedges and Sriracha.