- 4 to 6 thick-cut buffalo short ribs (beef works too)
- salt and pepper to taste
- steamed rice, green onion, and sesame seeds for serving
- 2 tbsp. peanut or coconut oil
- 1-inch chunk of ginger, grated
- 2 cloves of garlic, grated
- 2 sticks of cinnamon, or 1 tsp.
- 2 star anise
- ¼ cup soy sauce
- ¾ cup of sake (Japanese Rice Wine)
- ½ cup of honey
- 2 cups of beef broth
- 1 tbsp. cornstarch
Step 1- Preheat your side burner, or the main burners on your grill to high, about 500°F.
Step 2- Season the buffalo ribs with salt and pepper to taste. Sear them on every side, over high heat, until a nice crust forms. Remove them from the grill and set aside. If you are using your main burners on the grill, turn your grill down, allowing it to preheat to 375°F, for using indirect heat for later.
Step 3- In a dutch oven, warm the oil over medium-low heat, and add the ginger, cinnamon, and star anise. After a minute or so, add the garlic so that it doesn’t burn, and cook for another minute.
Step 4- Pour in the soy sauce, sake, honey, and beef broth. Add the buffalo into the dutch oven, then allow everything to come to a simmer.
Step 5- Place the dutch oven onto your grill and close the lid. Cook for 1 to 2 hours, or until the meat is tender, nearly falling off the bone.
Step 6- Remove the ribs to a platter and strain the braising liquid. Sear the ribs once more over high heat until char forms again.
Step 7- For the sauce, spoon 1 tbsp. of the hot braising liquid into the cornstarch and mix thoroughly. Pour the remaining braising liquid into a saucepan and bring it to a simmer, while slowly adding the cornstarch mixture. Stir until thickened.
Step 8- Serve the buffalo ribs on a bed of steamed rice, garnished with green onion, and sesame seeds. Top with the sauce and serve with your favorite veggies.