KOREAN-INSPIRED BRAISED BEEF SHORT RIBS
Korean-inspired braised beef short ribs are slightly spicy, slightly sweet and totally amazing! Slow-braising makes them fall-off-the-bone tender.
PREP TIME: 15 minutes
COOK TIME: 6 hours
- 2 cups beef broth
- 8 large garlic cloves, sliced
- 1 medium onion, thinly sliced
- 2 tablespoons ginger, minced
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons BACI Kitchen dark balsamic vinegar
- 2 tablespoons gochujang (fermented chili paste)
- 1 tablespoon dark sesame oil
- 2 tablespoons cornstarch
- 2 tablespoons tasted sesame seeds
- 2 tablespoons BACI Kitchen EVOO
- 4 long-cut bone-in beef short ribs (3-lbs), trimmed of excess fat
- 2 bunches scallions, root ends trimmed
- Shredded carrots
- Cooked rice
- Salt and pepper
1. Combine the first 9 ingredients in a slow cooker. Set slow cooker to high to preheat.
2. Heat 2 tablespoons of BACI Kitchen EVOO in a large skillet or sauté pan and cook over medium-high heat.
3. Generously season beef short ribs with salt and black pepper. Add short ribs to pan, reduce heat to medium and brown well on all sides, approximately 2-3 minutes per side.
4. Transfer ribs, meat side down, to slow cooker.
5. Cover and cook on high for 4-6 hours or until very tender.
6. Combine cornstarch with approximately 4 tablespoons of the cooking liquid in a small bowl and stir until smooth. Pour cornstarch mixture into slow cooker, stir to blend and cook uncovered on high for approximately 20 minutes.
7. Turn slow cooker off and let stand 10 minutes. Sauce will thicken upon standing.
8. Heat 1 teaspoon oil in a skillet or sauté pan over medium-high. Cook scallions, 2-3 minutes or until slightly softened and browned.
9. Serve short ribs with scallions, kimchi, cooked rice and shredded carrots.
What is braising?
Braising uses both moist and dry heat. A tough cut of protein that has lots of connective tissue (such as short ribs), is first seared at a high temperature. Then, it simmers at a low temperature for several hours. During this process, the connective tissue breaks down and the tough cut of protein is transformed into something buttery and fall-off-the-bone tender.
WINE PAIRING: These dish pairs well with wines like a complex, fragrant Cabernet Sauvignon, Shiraz or Zinfandel.