Korean Braised Beef Shortribs
Tender, slightly spicy, slightly sweet, dripping with traditional Korean flavorsPrint Recipe
For the ribs
- 3 pounds beef short ribs I use boneless chuck tail flap
- 2 onion rough chopped
- 1 3" piece ginger sliced thin
- 10 garlic cloves crushed
- 2 scallions white part only
- 1 Asian pear grated rough chopped
For the braising liquid
- 4 cup water
- 1 ½ cup soy sauce
- ½ cup honey
- ¼ cup mirin
- ½ cup rice wine
- ½ teaspoon black peppe
- 2 Tablespoons sesame oil
- 2 Tablespoons Gochujang Korean chili paste
- 2 Tablespoons Sesame oil
For the sauce
- Left over braising liquid
- 2 Tablespoons corn starch
- ½ cup water
- Preheat the oven to 350°
- Generously salt and pepper the ribs.
- Heat a large oven-safe dutch oven over medium high heat. Add the sesame oil.
- Place the ribs, fat-side down into the Dutch oven and sear until golden, then flip and sear the other side.
- While the ribs are searing, prepare the braising liquid. Whisk all ingredients together in a bowl.
- Add the braising liquid to the ribs. Add the remaining ingredients for the ribs, mixing gently, assuring that ribs are covered.
- Cover and bake for 3 hours.
- Once ribs are fork-tender, carefully remove them from the braising liquid with tongs and set aside.
- Strain all of the solids from the braising liquid. Add the liquid back into the dutch oven, set it over medium high heat, and reduce by ¼.
- Whisk together the water and cornstarch. Whisk it into the reduced braising liquid and simmer until thickened. Remove from heat.
- Serve ribs over rice drenched in the sauce.
Calories: 589kcal | Carbohydrates: 45g | Protein: 39g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 98mg | Sodium: 3438mg | Potassium: 871mg | Fiber: 2g | Sugar: 32g | Vitamin A: 61IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 5mg