Korean-Inspired Braised Beef Short Ribs
This particular dish was a recipe done on the show "The Kitchen".
Equipment
- 1 cone-shaped strainer Known as a Chinois
- 1 Dutch oven with lid 6-quart
- 1 chef's knife
- 1 cutting board
- 1 cutting board Meat-safe
- 5 bowls Small
- 1 bowl Large
- 1 mellon baller
- 1 piece of aluminum foil Large
- 1 saucepan 3-quart
- 1 Microplane
Ingredients
- 1/8 cup grapeseed oil
- 3 1/2 pounds bone-in short ribs English-cut (6 short ribs)
- 1 large sweet onion Quartered
- 2 Asian pears Seeds removed, sliced into half-moons, placed in *acidulated water.
- 1 large orange zested and juiced Reserve the 1/4 cup of juice
- 1/4 cup light brown sugar
- 1 stalk lemongrass Cut into rounds
- 7 scallions Cut in half
- 1 3-inch piece ginger Cut into rounds
- 4 large whole garlic cloves
- 3 fresh bay leaves Substitute 2 dried bay leaves
- 1/4 cup tomato paste
- 1/4 cup Gochujang
- 1 1/4 cups a small bottle of store-bought orange juice No pulp
- 1 bottle Cabernet (red wine) Use 3/4 of the bottle
- 1 quart beef stock Unsalted
- 2 cups water
- 1 1/2 cups soy sauce
- 1 tbsp fish sauce
- 1/4 cup sesame oil
- 1/4 cup sesame seeds Toasted
Garnish
- 6 sprigs Cilantro
Instructions
- Preheat oven to 375° FHeat grapeseed oil in a Dutch oven over medium-high heat. Sear short ribs and begin to brown on all sides. Once the ribs are brown, transfer them to a large plate. If needed, add more oil to the pot.Add aromatic ingredients (including orange zest), stirring occasionally, and allow them to caramelize for approximately 5 minutes. Next, add the tomato paste and gochujang, followed by the brown sugar. Cook for an additional 1 minute, then stir to combine.Return the short ribs to the pot.Add the wine, beef stock, soy sauce, orange juice, fish sauce, sesame oil, and water. You only want the liquids to come 3/4s up the short ribs. Do not completely cover with liquid. Refer to the picture. If necessary, reduce the amount of water. Last, add the toasted sesame seeds.Bring everything up to a simmer, place the lid on, and transfer to the middle rack of the oven. Cook for 3 to 3 1/2 hours or until short ribs are super tender.Transfer the short ribs to a large plate and cover with foil to rest. Strain the cooking liquid, transfer it to a saucepan, and reduce over medium-high heat for 5 minutes or until slightly thickened. Serve the short ribs over the Sweet Potato Grits, and garnish with fresh Cilantro.There you have it, my Korean-inspired Braised Beef Short Ribs.
Notes
1) If you are making the sweet potato grits to pair with the short ribs, bake the sweet potatoes in advance. Scoop out the flesh of the sweet potatoes and transfer to a bowl with a tight-fitting lid. You want to have the sweet potatoes ready to go when you're done making the grits. Make the grits during the last 15 minutes of the cooking time of the Korean Beef Short Ribs.
2) You'll see in many of these pictures where I have the fork-crushed sweet potatoes in a bowl, ready to use for the Sweet Potato Grits. To get the recipe for my Sweet Potato Grits, click the link below.
3) You'll notice I'm not seasoning the short ribs. The soy sauce and gochujang will serve as substitutes for kosher salt and fresh-ground black pepper.
4) *Acidulated Water: This is water where some acid is added, often lemon juice, lime juice, or vinegar, to prevent cut or skinned fruits or vegetables from browning and maintain their appearance.
5) *Aromatics: Commonly used aromatics include bay leaves, leeks, onions, carrots, fennel, lemongrass, ginger, scallions, garlic, and bay leaves; the list goes on.
6) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.