slow braised Korean short ribs
This recipe started off with me thinking I was going to make beef kalbi, thinly slices grilled marinated Korean short ribs, but when I opened my package of short ribs from Hyndman Beef and saw that they were thick cut had to change my game plan and the results ended up being even better than I had intended. This fall-off-the-bone recipe will surely delight. One thing I absolutely love about this recipe, besides how easy and hands off it is, is that I was able to make this entire recipe with ingredients I regularl have on hand (and you should too), making it an easy week night meal to make, especially in Idaho when its cold and snowing out and I don’t want to go to the store. It’s the perfect thing to make my clients when they want something comforting.
Let me start off this recipe by saying that we are so lucky to have an amazing source of grass fed and wagyu beef, locally and ethically raised by such nice people in the Wood River Valley. Everyone in Ketchum, Sun Valley, Hailey and Bellevue should have some Hyndman Beef in their freezer and I stand by that as someone who uses their products regularly. Aa someone who works with beef and eats it nearly everyday, the flavor of this beef is just so much more flavorful and for lack of a better word, beefier than conventional factory farm raised beef. Their beef is just so much higher quality and nutrient dense than what you’re getting from your regular grocery store and with the added benefit of having a lower carbon footprint, win win I think. Run, don’t scroll, their inventory sells out fast.
Ingredients
2 lbs Bone in beef short ribs, 1-2 inch thick, locally raised preferably
1 Asian pear, grated
1/2 c Soy Sauce, plus more to taste
1/4 c Mirin
1/4 cup sesame oil
1 white onion, medium sized, thick julienned
Ginger, about 1/2 of a thumb, grated
4 cloves Garlic sliced
1/4 cup Brown Sugar
2 tbsp Gochujang paste, more if you like it hot
2-3 cups Homemade chicken broth, unsalted
Directions
Preheat oven to 315 F.
n a bowl combine the grated pear, soy sauce, mirin, brown sugar, ginger garlic, gochujang and whisk until the sugar and gochujang is dissolved and incorporated and all lumps are out.
Add the onions and broth and adjust seasoning if necessary with soy sauce. It should be salty an drinkable like a soup but not too salty.
Pat short ribs drive and season very lightly with salt.
Heat up an enameled caste iron dutch oven on high and brown the outside of the short ribs with a little olive oil one by one until the you have a nice Maillard reaction going, taking each one out as you go and place on a plate until you are finished.
Once all of the short ribs have a nice GBD crust on the outside, use some of the mixture in the bowl to deglaze the bottom of the pan with a wooden spoon scraping up all of the delicious bits that have collected at the bottom.
Pour the he mixture in the bowl into the dutch oven and nestle the ribs into the onions. The liquid should nearly cover the ribs. Close the dutch oven and place in the oven for 4-5 hours. I like to rotate the short ribs 2-3 times during the duration of the cook time to ensure every part is getting covered.
When you can pull the bones out and stick a fork in the meat and it twists easily that’s how you know it is done.
Serving suggestion:
Serve with rice and kimchi or quick cucumber salad and rice with sesame seeds on top. Even better the next day.
Mashed Japanese sweet potatoes would be killer in this, especially with all of the caramelized onions from the braise spooned on top. I cannot wait to make it again and try it this way. -Chef Sydney
