Korean Braised Short Ribs
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Loading...Korean Braised Short Ribs are fall apart tender, infused with spicy, sweet, savory and tangy Korean flavors. Serve with kimchi, rice and scallions.
Ingredients
- 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
- Kimchi
- Sautéd Whole Scallions
Instructions
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.