Hello and Welcome to Djalali Cooks. To me, nothing says fall and winter like a slow cooked pot roast or beef short ribs. Today we are going with short ribs, slow cooked in a Korean-inspired braise with gochujang. Gochujang is a fermented red chile paste condiment popular in Korean cooking. It’s spicy, sweet and savory with a tang from the fermentation. It’s super-delicious and it gives these Korean Braised Short Ribs a deep, complex flavor. Let’s jump right in!
There are a number of ingredients to prep and measure out for the braising liquid. So let’s season the short ribs with Kosher salt and pepper first, so they can sit and lose their chill from the fridge. I have four bone-in beef short ribs, the package was about 2.5-3 pounds. Give them a a few good pinches of salt and black pepper, be sure to season all sides. Preheat the oven to 350 degrees.
For the onions, slice them in half through the root and tip and peel. Then, lay the cut side flat on the cutting board and slice the root and tip ends off. Slice the onion into 1/8-inch slices. I like to keep my ginger in the freezer, so I broke off about a 2-inch piece and while it is still frozen, grate it on a zester or rasp-style grater. Don’t worry about peeling off the skin.
The other ingredients include: minced garlic, beef broth, soy sauce, rice vinegar, gochujang, brown sugar, and sesame oil. Once everything is prepped and measured, heat 2 tablespoons of vegetable oil in a Dutch oven or braiser. Brown the short ribs on all sides, about 2-3 minutes per side. Don’t forget to brown the ends too!
Once the short ribs are browned on all sides, use tongs to transfer them to a plate or small sheet tray. Drain the fat and oil out of the pan or pot.
Over medium heat add the liquid ingredients to the pot. Then add the onions, ginger, garlic and gochujang. Stir everything together and bring to a simmer.
Once the braising liquid is simmering, add the short ribs, bone side up, to the braising liquid.
Let this simmer uncovered for about 10 minutes, until the liquid is slightly reduced.
Cover the pot and place in the oven. Set the timer for 1 hour. At the one hour mark, pull the pot out of the oven. If your short ribs have fallen over, like mine have, use tongs to turn them so the exposed side of the beef will get some time in the braising liquid.
Set the timer for 1 more hour and place the pot back in the oven.
After the second hour, pull the pot from the oven and test the meat for tenderness. Choose the largest piece of beef and use two forks to gently pull the meat apart, if it comes apart very easily, you’re good to go. After two hours mine still gave me a little resistance, so I let it go another 20 minutes.
Korean Braised Short Ribs
I let the Korean Braised Short Ribs sit for about 10 minutes while I sautéd a few whole scallions in a little olive oil. This is optional, but they make a nice presentation, and the fresh allium flavor goes really well with the slightly spicy, sweet short ribs.
I steamed some rice, and I have some kimchi to go along side the short ribs.
Tender, fall apart short ribs are a very special treat, no matter how you decide to braise them. But these Korean Braised Short Ribs are definitely at the top my list of favorite ways to prepare them. The braising liquid cooked down into a sweet, savory, tangy, spicy, syrupy, glaze that gently coats the beef short ribs. The meat itself is infused with wonderful flavor that still lets the beefy short rib flavor shine. Kimchi goes perfectly with the richness of these short ribs, the flavors play off each other really well.
Thank you so much for joining me today for this slow-cooked Sunday Supper. If you want to try another slow-cooked short ribs recipe, try Red Wine Braised Short Ribs. As I mentioned, beef short ribs are a very special treat, especially with food prices lately in the states, so make it a special Sunday Supper with Korean Braised Short Ribs! Take care and be well, friends. xo Kelly
Korean Braised Short Ribs
Korean Braised Short Ribs are fall apart tender, infused with spicy, sweet, savory and tangy Korean flavors. Serve with kimchi, rice and scallions.
- 4 Beef Short Ribs, totaling 2.5-3 lbs.
- Kosher Salt and Black Pepper
- 2 tbsp. Vegetable or Peanut Oil
- 2 cups Beef Broth
- 1/2 cup Soy Sauce
- 2 tbsp. Rice Vinegar
- 2 tbsp. Gochujang Chili Paste
- 1/4 cup Brown Sugar
- 1 tbsp. Toasted Sesame Oil
- 6-8 Gloves of Garlic, minced or pressed
- 1 Medium Onion, sliced into 1/8-inch thick wedges
- 2-inch piece of Fresh Ginger, grated on a rasp-style grater, or zester
- Serve With
- Steamed Rice
- Sautéd Whole Scallions
Preheat oven to 350 degrees.
Season short ribs on all sides with kosher salt and black pepper.
Heat 2 tablespoons vegetable oil in a Dutch oven or braiser and brown all sides of the short ribs. Don't forget the ends. Use tongs to transfer browned short ribs to a plate and set aside.
Drain off the fat and remaining oil from the pot or pan.
Over medium heat, to the now-empty pot, add the beef broth, soy sauce, rice vinegar, gochujang, brown sugar, sesame oil, garlic, onions and ginger. Stir to combine and bring to a simmer.
Once simmering add the short ribs, bone side up, to the braising liquid.
Let simmer for about 10 minutes, until the braising liquid is reduced slightly.
Cover the pot and place in the pre-heated oven. Set a timer for one hour.
At the one-hour mark, remove the pot from the oven and turn the short ribs so that the exposed side of the beef is now in the braising liquid. Return pot to oven and set timer for another hour.
After the second hour, remove the pot from the oven and check the tenderness of the beef by using two forks gently coax meat or the largest short rib apart. If the meat gives any resistance, return pot to oven for another 10-20 minutes.
Let short ribs sit for a few minutes before serving with rice, kimchi and sautéd whole scallions.