Braised beef short ribs

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Nutrition Facts

Amount Per Serving

Calories 352 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 1mg0%

Sodium 2295mg100%

Potassium 863mg25%

Carbohydrates 55g18%

Fiber 6g25%

Sugar 24g27%

Protein 9g18%

Vitamin A 12043IU241%

Vitamin C 25mg30%

Calcium 107mg11%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

A warming dish of Korean beef ribs

Prep Time10

Cook Time1 55

Total Time2 5

Course: Main Course

Cuisine: Korean

Servings:

Calories: 352kcal

Author: Hooni Kim

Equipment

Dutch oven or heavy pot with lid

Ingredients

2 tbsp grapeseed or canola oil
12 beef short ribs cut into 2-2.5-inch segments
Salt and freshly ground black pepper
2 onions cut into ½-inch dice
2 medium carrots peeled and cut into ½-inch dice
1 lb carrots peeled and cut into bite-sized pieces
2 medium celery stalks cut into ½-inch dice
2 cups sake
1 cup mirin
1 cup soy sauce
2 Korean or Asian pears peeled, cored, diced, and pureed in a food processor
3 tbsp sugar
10 garlic cloves minced (or pureed in a small food processor)
1 oz piece of ginger peeled and minced (or pureed in a small food processor)
4 cups dashi
1 lb pearl onions peeled
1 lb Yukon Gold potatoes quartered

Method

Preheat the oven to 325°F
Set a large Dutch oven over high heat and add the oil. Season the ribs all over with salt and pepper. Add five or six of the ribs to the pot in one layer, being careful not to crowd the pot, and sear on all sides until deep brown, five to eight minutes. Remove the ribs and set aside on a large plate or sheet pan. Repeat with the remaining ribs.
Add the diced onions, carrots, and celery to the pot and cook for about three minutes, stirring, until aromatic. Add the sake and mirin. Wait until the liquid is at a full boil, then carefully light it with a lighter or a long match and let the flames die out, one to two minutes. (If you would rather not light the sake, let the liquid boil for three minutes to burn off the alcohol.) Once the alcohol has cooked off, add the ribs, soy sauce, pear puree, sugar, garlic, and ginger. Add enough dashi so the ribs are fully immersed in liquid, bring the mixture to a simmer, and cover the pot.
Transfer the pot to the oven and cook the ribs for one hour, then skim the excess fat from the top layer of the braising liquid and put the pot back in the oven. After another hour, check the meat; if it is not really tender, braise for another 20-30 minutes or so.
Remove the meat from the oven and let it rest in the cooking liquid, covered, at room temperature, for at least three hours, or overnight in the refrigerator, to let the beef continue to absorb the braising flavours. Remove any fat on the surface of the braising liquid before reheating.
Set the Dutch oven over low heat and heat just until the braising mixture is liquefied. Remove the short ribs from the Dutch oven and transfer to a platter or sheet pan. Strain the liquid and discard the solids. Pour the liquid back into the Dutch oven, set over high heat, and bring to a boil. Add the pearl onions, the remaining carrots, and the potatoes and cook for 10-15 minutes, until the vegetables are tender and the braising liquid is thick enough to coat them with a light glaze. Reduce the heat to low, add the short ribs, cover, and cook for 10 minutes, or until the beef is warmed through. Serve with rice and banchan on the side.

Notes

Note: Any leftovers can be kept in the fridge and reheated the next day. Add a cup of dashi or water to the braise when you reheat it, and warm very gently over low heat, covered, on the stovetop or in a 325°F oven. The texture of the meat will firm up if you shock it with high heat while it is still cold.

Nutrition