Braised Korean Short Ribs (Gal Bee Jim)

This is from a Korean cookbook that our family friend published. It can be modified to make a stew by adding more water and vegetables which would be great in a crock pot!!

1 1/2 lb beef short ribs, 2 inch thick slices
2 T sugar
1 T rice wine
2 T flour
1 T cooking oil

Seasoning sauce:
4 T soy sauce
2 T sugar
2 T rice wince
1/4 tsp sesame oil
1 clove garlic, sliced
1 slice ginger
1/8 tsp pepper
5 T water

1. Separate bones (usually 3 bones are sold together), rinse and dry the meat. Then remove the visible fat. Make diagonal slashes halfway through the meat about 1 inch apart.
2. Place the meat in a bowl and add sugar and wine. Let it stand for 5 minutes. Coat the meat lightly with flour. Heat oil in large frying pan, then brown the meat on both sides.
3. Combine the seasoning ingredients and mix well.
4. Place the meat in a heavy cooking pot or casserole dish (or possibly a crock pot!). Pour the seasoning sauce over the meat.
5. Cook over high heat until the sauce comes to a boil, then turn the heat down to very low. Cover and cook about 40 minutes to 1 hour. From time to time, collect the sauce in a ladle and moisten the top of the meat. When nearly all the sauce has been absorbed the dish is ready to serve. (When making a stew, you can add more water and vegetables such as potatoes or carrots to cook with the meat)
6. Serve with steamed rice.