The slow cooker makes a masterpiece of beef short ribs as the meat becomes buttery tender and the cooking liquid reduces to a spicy, deeply savory sauce. Sake, a dry rice wine, and mirin, a stronger, sweeter rice wine, balance each other here (the alcohol will cook off as the dish simmers). Both are available at most grocery stores. Spicy, tangy kimchi, or Korean-style fermented cabbage, adds heat and complexity to the dish.
How to Make It
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.