Description
A cozy, sweet, savory, and spicy dish that features tender beef short ribs braised in a flavorful sauce. Perfect for any dinner occasion.
Ingredients
Main Ingredients
- 4 pounds Beef short ribs, bone in (English cut or flanken) (English cut is preferred for tenderness.)
- 1 medium Onion, sliced
- 2 medium Carrots, cut into chunks
- 1 medium Daikon radish (optional but very traditional)
- 5 cloves Garlic, minced (Lots of garlic for flavor.)
- 1 tablespoon Fresh ginger, minced
- 1/2 cup Low sodium soy sauce (Use low sodium for better control over saltiness.)
- 1/4 cup Brown sugar or honey
- 1 medium Asian pear (or apple as backup) (Offers sweetness and helps tenderize the meat.)
- 2 tablespoons Sesame oil
- 1 tablespoon Gochujang (For heat and depth.)
- 1/2 cup Water or unsalted beef broth (For braising.)
For Serving
- 2 tablespoons Green onions, sliced (For garnish.)
- 2 tablespoons Sesame seeds (For garnish.)
Instructions
Preparation
- Soak the ribs in cold water for 20 to 30 minutes to pull out extra blood.
- Optional: Parboil for 5 minutes for a cleaner sauce. Rinse and drain.
- Blend the sauce base by blending onion, pear, garlic, ginger, soy sauce, sugar, and a splash of water until smooth. Stir in gochujang and sesame oil.
- Chop carrots and radish into large chunks.
Searing
- Pat the ribs dry with paper towels. Heat oil in a Dutch oven over medium-high heat.
- Sear the ribs in batches until deep brown on all sides. Remove excess grease.
Braising
- Add the ribs back to the pot. Pour in the sauce and add enough liquid to cover the ribs barely.
- Add carrots and radish. Bring to a simmer, cover, and transfer to a 325°F oven.
- Braise for 2.5 to 3.5 hours until tender, flipping halfway. Uncover for the last 20 to 30 minutes to reduce the sauce.
Notes
Serve with steamed rice, kimchi, and sautéed greens. Leftovers are great for kimbap.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: dinner, Main Course
- Cuisine: Korean