Korean-Style Short Ribs with Chile-Scallion Rice

Ingredients

1 1/2 tablespoons extra-virgin olive oil, divided

3 pounds bone-in beef short ribs

1 cup chopped yellow onion

1/2 cup sake

1/2 cup unsalted beef stock

1/3 cup jarred kimchi (Korean fermented cabbage), chopped

1/4 cup reduced-sodium soy sauce

1/4 cup packed light brown sugar

2 tablespoons mirin

2 teaspoons minced peeled fresh ginger

3 garlic cloves, crushed

2 red Fresno chiles, seeded, minced, and divided

1/2 cup sliced green onions, divided

3 cups hot cooked brown rice

2 tablespoons chopped fresh cilantro

Heat 1 tablespoon oil in a large skillet over high. Add 1 1/2 pounds short ribs; cook 6 to 8 minutes, turning to brown on all sides. Remove browned short ribs from pan. Repeat procedure with remaining 1 1/2 pounds short ribs. Place browned short ribs and next 9 ingredients (through garlic) in a 6-quart electric slow cooker. Stir in 1 minced Fresno chile. Cover and cook on low 8 hours or until meat is very tender.

Remove short ribs from slow cooker. Skim fat from cooking liquid; discard. Reserve cooking liquid.

Stir remaining 1 1/2 teaspoons oil, remaining minced Fresno chile, and 1/4 cup chopped green onions into rice. Divide rice mixture and short ribs among 8 shallow bowls; spoon about 1/4 cup cooking liquid over each serving. Sprinkle evenly with remaining 1/4 cup green onions and cilantro.