Korean-ish Short Ribs

1. Salt your short ribs a day in advance with kosher salt. Place into the fridge
2. A few hours before cooking, remove the salted short ribs from the fridge to bring to room temperature
3. Head a heavy bottomed pot like a Dutch oven to medium high heat. Add vegetable or canola oil to coat the bottom of the pan. Brown your short ribs on all sides and remove
4. Add aromatics to the pot including the ginger, onion and apples. Sauté for five minutes before deglazing with half a can of beer. Then, add in the tomato paste, gochujang, and red pepper flakes. Sauté for 3 minutes before adding remaining beer to deglaze
5. Add stock and soy sauce to the pot before reducing the heat to low. Cover and simmer for 2 hours or until falling off the bone
6. Blend half of warm braising liquid to make a quick sauce. Top the short ribs with the sauce and sesame seeds before serving