dp spotlight sf Recipe: Korean Braised Short Ribs
This dish is basically a giant hug on a plate.
One of our favourite cuts is beef short ribs, and one of our favourite cooking methods is a slow braise...put them together with incredible flavours from Korea and you have a dish that you'll be coming back to many times again.
You'll be amazed at how easy it is to prepare. It just requires a handful of ingredients, an overnight marinade, and then some patience as the aromas make your home smell incredible.
We recommend serving with browed scallions and some rice to soak up the rich sauce.
1 medium onion, thinly sliced
8 garlic cloves, minced
2 tbsp ginger, minced
1/2 cup soy sauce or tamari
1/4 cup maple syrup
3 tbsp rice vinegar
2 tbsp miso paste
2 tsp chili powder
1 tbsp sesame oil
1/4 cup water
100% grass-fed beef short ribs (2.5 - 3.0 lbs total)
2 tbsp vegetable cooking oil (we use avocado oil)
3 cups beef broth (homemade is always best, we recommend low-sodium version if purchased)
Whisk together marinade ingredients in a large bowl. Add short ribs to a sealable container or bag and pour in marinade, tossing to generously coat the short ribs. Refrigerate overnight.
STEP 2 (Day 2)
Set the oven to 275 deg F. Remove short ribs from the container (set aside the marinade, you'll add it back in later), wipe away excess marinade from the ribs and set them aside on a plate.
STEP 3 (Day 2)
Heat the oil in a large dutch oven on high heat. When the oil is shimmering, add the short ribs and cook for 2 minutes on each side, until a nice dark brown on all sides. Remove the short ribs to a resting rack or plate. Depending on the size of your dutch oven, you may need to do this step in multiple batches, remembering to add oil as needed.
Pour out any excess oil from the dutch oven, making sure to reserve the browned bits stuck to the bottom. Return to medium-high heat and add the beef stock, using a wooden spoon to scrape any browned bits from the bottom.
Add the short ribs and the marinade. The short ribs should be covered with liquid; add more stock or a little water as needed.
Bring to a boil on the stove, cover and transfer to the oven. Braise for about 3 hours, or until the meat is very tender.
Remove from the oven and let stand for 10 minutes. Using a slotted spoon and tongs, carefully transfer the short ribs to a plate or platter. They should be very tender, so take extra caution when transferring.
If the sauce is very thin, loosely cover the short ribs with foil and return the dutch oven to the stove top on high heat. Stir consistently to reduce the sauce to your desired consistency. Once the sauce is at your desired consistency, spoon over the short ribs and serve.