Yum!  Just typing up this recipe makes me hungry.

3 pounds short ribs cut into 2-inch pieces
2 tablespoons chopped garlic
¼ cup toasted sesame seeds
1/3 cup sugar
5 nickel-sized pieces peeled fresh ginger
½ cup soy sauce
2 tablespoons dark sesame oil
Salt and black pepper to taste
½ cup chopped scallion

Put a large skillet that can hold the ribs in one layer over high heat and add the ribs and 1 cup water. Boil, turning the ribs occasionally, until the liquid has evaporated, then reduce the heat to medium and brown the ribs in their own fat, turning occasionally, for about 5 minutes.

Add the garlic and half the sesame seeds and stir for 30 seconds. Add the sugar, ginger, soy, half of the sesame oil, and another ½ cup water; turn the heat to medium-high and cook, turning occasionally, until the liquid is thick and dark, about 10 minutes. If the ribs are tender at this point, they’re ready. If not, add another ½ cup water and repeat the process.

Add salt and pepper and the remaining sesame seeds and sesame oil. Stir once, sprinkle with the scallion, and serve.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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