Salt all sides of the short ribs and set aside.
4-6 beef short ribs
Heat a skillet or cast iron pan over high heat. Once it's nice and hot sear all sides of the short ribs. Do this in batches if necessary. Don't overcrowd the pan.
Set the seared ribs aside.
Combine the remaining ingredients in the crockpot. Place the short ribs in the crockpot, meat side down.
1 cups broth, 15 g ginger, 6 cloves garlic, 3 tablespoon apple cider vinegar, 1 tablespoon molasses, 1 tablespoon maple syrup, 1 tablespoon fish sauce, ¼ cup soy sauce, 2 tablespoon mirin, 1 tablespoon sesame oil
Cook on low for 8 hours.
Remove the ribs after eight hours and set aside.
Remove a ladleful of the liquid in the crockpot and whisk it with the flour until smooth. Pour back into the crockpot and turn to high to thicken.
2 tablespoon or so of flour to thicken.
Once thickened add the ribs back in to coat in the liquid.
Serve the ribs over pureed butternut squash and garnish with cilantro and thinly sliced Fresno peppers (optional).