This dish tasted very similar to Korean braised short ribs, which is one of my favorite Korean dishes. It was braised in a low oven for 2 1/2 hours, which made the house smell absolutely fabulous also made for fall-off-the-bone tender and succulent, melt-in-your-mouth delicious chunks of meat, topped with the flavorful braising liquid.
This recipe takes some time to make but since most of the time was spent either marinating in the fridge or braising in the oven, there issn’t that much that actually needs doing. It’s such a hit with everyone that tastes it,a nd you’ll enjoy the leftovers just as much the next night, if there’s any left over. Here’s the recipe and instructions:
Asian Inspired Braised Beef Short Ribs (4 servings)
•4-5 lbs beef short ribs (통갈비)
•1/2 cup soy sauce
•1/3 cup brown sugar
•2 tablespoons sesame oil
•2 tablespoons rice wine vinegar
•2 green onions, chopped
•5 cloves garlic, minced
•1 tablespoon fresh ginger, minced
•Kosher salt and freshly ground black pepper, to taste
•Pinch of crushed red pepper flakes
In a gallon size Ziploc bag, combine all ingredients.
Add the short ribs and marinate for at least 4 hours. Preheat the oven to 275 degrees F. Lightly oil a 3-quart baking dish or coat with nonstick spray. Heat a large skillet over medium high heat. Working in batches, add the short ribs to the hot oil, searing them on all sides until browned. Place the ribs meat side down into prepared baking dish and pour the marinade over the ribs. Cover tightly with tin foil and place in the oven to braise until the meat is tender and falling off the bone, about 2 1/2 to 3 hours.
Place the ribs on a platter and cover loosely with a tin foil tent. Place the braising liquid in a pan and boil until it reduces down by half. (Reduction not only allows the liquid mixture to thicken but it also intensifies the flavors.) Serve the ribs with reduced braising liquid on top.