Pulled beef from Asian short ribs

Ingredients for 4 servings:

• 2 kg short ribs
• 2 tbsp peanut oil
• 2 onions
• 1 piece(s) ginger, approx. 4 cm
• 8 garlic cloves
• 800 ml beef broth
• 2 tbsp Gochujang (Korean chili paste)
• 150 ml soy sauce
• 100 g brown sugar
• 2 tbsp rice vinegar
• 3 peppers, colored, for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 4 hours 30 minutes; Total time approx. 4 hours 50 minutes

Trim the short ribs and cut them into 3 pieces along the bone. Add the peanut oil to a preheated roasting pan. Add the short ribs and sear on all sides. Then remove and set aside. Peel the onions, ginger, and garlic. Slice the onions into rings, and chop the garlic and ginger very finely. Sauté briefly in the roasting pan and deglaze with the beef broth. Add the remaining ingredients and stir well. Return the short ribs to the roasting pan and bring to a boil. If the meat is not completely covered, add a little water. Preheat the oven to low, indirect heat (approx. 150°C top/bottom heat). Place the roasting pan in the oven and braise the ribs with the lid closed for approx. 4-5 hours, until the meat is tender and almost falling off the bone. Carefully remove from the roasting pan and set aside. Reduce the sauce in the grill over high heat and thicken with cornstarch or a roux if necessary. Finally, shred the meat with forks, then return it to the reduced sauce and mix well. Add the colorful pepperoni, sliced ​​into rings, and serve. If necessary, keep warm and serve as desired. I prefer fresh burger buns. Rice also goes well with it.