Korean Inspired Braised Short Ribs
These Korean-inspired braised short ribs are fork-tender in a sweet, flavorful sauce. The braising liquid is full of Korean flavors and a hint of spice. After 3 hours my short ribs fall off the bone giving you the perfect dish to celebrate any occasion.
Servings: 4
Ingredients
- 2-3 Pounds Short Ribs
- Salt and Pepper to taste
- 2 tbsp Cooking Oil (olive, canola, vegetable etc.)
- 5 cloves Garlic
- 1 2-inch Piece of Ginger
- 1 cup Red Wine (inexpensive)
- 2 tbsp Gochujang Paste
- 2 tbsp Honey
- 2 tbsp Brown Sugar
- ¼ cup Rice Vinegar (or mirin if you have it)
- ⅓ cup Soy Sauce
Garnish
- 1 Stalk Scallions
- 1 tsp Sesame Seeds
Instructions
- Prepare your vegetables. Peel and then grate (with a microplate) or mince the garlic and ginger. Dice your onion. Slice your scallions for the garnish later.
- Begin by heating a large heavy bottomed pot or Dutch oven to medium-high heat with 2 tbsp. of cooking oil. Season your short ribs generously with salt and pepper on both sides. Place the short ribs meat side down in the pot and sear the ribs for 2-3 minutes on each side or until browned. Remove the short ribs from the pot and set aside for later.
- Turn down the temperature to medium heat. To the pot add in your onion, garlic, and ginger and add more oil if needed. Sautee for 5 minutes or until softened. Add in the red wine, scraping the bottom of the pan for bits which may have stuck to the bottom of the pot, cook for 3-4 minutes. Add in the soy sauce, brown sugar, honey, and gochujang paste. Stir until combined.
- Add in the short ribs, meat side down this time. We want the liquid to just cover the top of the meat, so the ribs are fully submerged. Add enough water to cover the ribs. Bring the pot to a boil and reduce to medium-low heat. Cover and simmer for about 3 hours. Checking on the liquid a few times during the cooking and adding water if needed.
- Serve the short ribs with steamed rice, scallions, and sesame seeds if desired. More condiment suggestions include Kimchi and pickled veggies on the side. Eat immediately and enjoy!
Notes
The secret to this dish is getting a good sear on the short ribs in the beginning. The searing will give your short ribs an added depth of flavor. No need to fuss with the short ribs but I recommend checking once an hour in case the liquid has evaporated to add more water.