One-Pot Sweet + Spicy Short Ribs + Carrots (Edit recipe)

These sticky short ribs pack a bit of a punch. They leave my lips tingling, but my kids can still enjoy them and their spice level. After years of making the Pioneer Woman’s short ribs, I decided to pave my own way and I will never be turning back! I love myself a one-pot meal and these were the best short ribs I’ve ever had! I use this Fly By Jing Sichuan Chili Crisp for my chili garlic oil and I source my bone-in short ribs from Bachman Family Farms. They have the most flavorful grass fed and finished beef!

15 minutes

2 hours and 30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	1107
Fat:	77 g
Carbohydrates:	33 g
Protein:	64 g
Cholesterol:	240 g
Sodium:	950 mg
Fiber:	2 g
Sugars:	12 g
Calculated per serving.

by tashatindall

Serves: 4

Ingredients

Sauce

2 tsp Sesame Oil
2 Tbsp Fly By Jing Sichuan Chili Crisp
4 Tbsp Coconut Aminos
4 Tbsp Maple Sugar, Or brown sugar if you omit the molasses below
1.2 tsp Molasses
4 tsp Rice Vinegar

Short Ribs

3 lb Beef Short Ribs, Bone-In
0.25 cup All Purpose Flour, I like to use cassava to make them GF
2 Tbsp Avocado Oil, Split
1 bunch Green Onion (Scallion), Chopped
5 cloves Garlic, Minced
1 pieces Ginger Root, Grated, about a 1 inch nub
2 cups Organic Beef Bone Broth (Bare Bones), Split, may need a touch more
1 pinch Sea Salt, Generous
1 pinch Black Pepper, Generous
1 lb Baby Carrots

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat oven to 350 F.
Mix sauce ingredients in a bowl until combined.
Pat dry the short ribs and cut them apart between the bones.
Season them with salt and pepper, then coat with your flour of choice.
Heat cast iron Dutch oven over med-high heat for 2 minutes and then add 1 T. avocado oil (leaving 1 T. for later) .
Sear each side of the ribs for 2-3 minutes, each.
Add the other 1 T. of avocado oil along with the green onions, garlic and ginger. Sauté for 2-3 minutes.
Pour in the sauce you previously combined in a bowl as well as 1.5 cups of beef bone broth (leaving 1/2 cup for later).
Make sure your short ribs are meat side down, place the lid on your Dutch oven and stick it in the oven for 1.5 hrs.
After 1.5 hrs has elapse, remove Dutch oven and add remaining bone broth (you may need more than a half cup if your Dutch oven didn’t keep a good seal and you’re low on liquid) as well as the baby carrots. Flip the short ribs to their side. Replace lid and cook for 1 more hour.