Korean Braised Short Ribs
Short ribs are a cut of beef from the same area as brisket and chuck. They consist of a layer of meat that covers a short portion of the rib bone. They can be found boneless or bone-in. I use bone-in in this Korean short ribs recipe!
You can purchase them in the meat department of most grocery stores or at a local butcher. They are tough and full of fat and tissue that breaks down as it braises in cooking liquid for fall-apart tender beef.
Ingredients
6 to 8 ponds of trimmed short ribs
1 small sweet onion
½ kiwi
½ peeled and cored Asian pear
⅓ cup mirin.
2 medium carrots roughly cut
1 large daikon radish cut into 2’ hunks
1½ cups of soy sauce
2 tablespoons of minced garlic
½ cup of brown sugar
Preparation
Soak the ribs (it drains the ribs of excess blood) in a very large bowl of cold water for two hours, changing the water after the first hour.
Drain the ribs and put them in a large pot or Dutch oven, cover with water, and bring to a boil. Boil ribs for five minutes, skimming off any residue, then drain and rinse in cold water. Wash pot and set aside.
In a food processor, onion, kiwi, and Asian pear until puréed. Scrape the mixture into a bowl and stir in mirin.
Place the clean short ribs in the pot you just washed and spoon the onion/kiwi/pear mixture over the meat. Cook over low heat for 15 to 30 minutes.
In a medium bowl, combine soy sauce, minced garlic, and brown sugar.
Add the soy sauce mixture and four cups of water to the pot, give everything a good stir, then cover and bring to a boil. Turn the heat down to low and simmer for 30 to 45 minutes.
Add the chopped carrots and daikon, stir and cover again, and cook for another 30 minutes until vegetables and meat are cooked through and you can easily pierce through them with a fork.
Serve with steamed rice garnished with chopped green onion and roasted sesame seeds.
Keyword: Main Beef
