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Sticky Short Ribs

Recipe by Karissa StevensAdded 12 May 2026.

3 hours to cook. Delicious sticky short ribs served with rice, green onions, and sesame seeds.

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Sticky Short Ribs by Karissa Stevens, a frame from the original video

Method

  1. Season the short ribs generously with salt and pepper.

  2. Add the oil to a Dutch oven and heat over high heat.

  3. Sear the short ribs on all sides until deeply browned, then turn off the heat.

    Kitchen notes · Added by ReelsMeals: Short ribs are deeply browned across their surfaces. Turn each side into the hot pot to build an even crust.

  4. In a bowl whisk together the beef broth, soy sauce, honey, brown sugar, ginger paste, and garlic.

    Kitchen notes · Added by ReelsMeals: Braising liquid is smoothly whisked before pouring. Whisk until honey and sugar are dispersed.

  5. Pour over the short ribs, cover, and bake at 300°F for 3 hours, or until extremely tender.

    Kitchen notes · Added by ReelsMeals: Ribs become extremely tender under the covered braise. Keep the pot covered while it cooks.

  6. Carefully transfer the cooking liquid to a saucepan.

  7. Remove about 1 cup of the liquid and whisk in the cornstarch until fully dissolved.

  8. Pour it back into the saucepan and cook over medium heat until thickened and glossy.

    Kitchen notes · Added by ReelsMeals: Sauce is thick, glossy, and clings to the spoon. Stir as it thickens so the cornstarch does not settle.

  9. Serve the short ribs over rice with the sticky sauce, green onions, and sesame seeds.

Tips while you cook

Season before searing
Season the short ribs with salt and pepper before adding them to the hot oil.
Turn off heat after searing
After the ribs are deeply browned, turn off the heat before adding the sauce.
Pre‑mix cornstarch slurry
Remove about 1 cup of the cooking liquid, whisk in the cornstarch, then return it to the pan to thicken.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Karissa Stevens made this.

The recipe comes from Karissa Stevens. ReelsMeals wrote it down from that page. Check the original if something looks off, and for anything about allergens.

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