A hearty a delicious winter recipe! Cook low and slow. Rice or mashed potatoes would make an excellent side to this tasty dish!
Recipe from ABC’s The Chew

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Korean Braised Short Ribs
Course Main Dish
Cook Time 2.5 hours
Servings
Servings
Ingredients
Beef Short Ribs
  • 5 lbs beef short ribs bone-in, cut crosswise into 2 inch pieces
  • 2 Tbsp olive oil
  • 1 large yellow onion peeled, diced
  • 1 inch ginger peeled, minced
  • 3 carrots peeled, cut into 1 inch pieces
  • 3 stalks celery cut into 1 inch pieces
  • 1 cup rice wine vinegar
  • 1/3 cup brown sugar
  • 1 1/2 cups soy sauce
  • 1 cup mirin
  • 1/2 cup orange juice
  • kosher salt to taste
  • black pepper to taste
Cucumber kimchi
  • 2 lbs English cucumbers thinly sliced
  • 1 Tbsp. kosher salt
  • 1/2 cup rice vinegar
  • 1/3 cup mirin
  • 1 Tbsp. toasted sesame oil
  • 1 Tbsp. gochujang (Korean chili paste)
  • 1 clove garlic peeled, grated
  • 1 tsp fresh ginger peeled, grated
  • 1 tsp lime zest
Course Main Dish
Cook Time 2.5 hours
Servings
Servings
Ingredients
Beef Short Ribs
  • 5 lbs beef short ribs bone-in, cut crosswise into 2 inch pieces
  • 2 Tbsp olive oil
  • 1 large yellow onion peeled, diced
  • 1 inch ginger peeled, minced
  • 3 carrots peeled, cut into 1 inch pieces
  • 3 stalks celery cut into 1 inch pieces
  • 1 cup rice wine vinegar
  • 1/3 cup brown sugar
  • 1 1/2 cups soy sauce
  • 1 cup mirin
  • 1/2 cup orange juice
  • kosher salt to taste
  • black pepper to taste
Cucumber kimchi
  • 2 lbs English cucumbers thinly sliced
  • 1 Tbsp. kosher salt
  • 1/2 cup rice vinegar
  • 1/3 cup mirin
  • 1 Tbsp. toasted sesame oil
  • 1 Tbsp. gochujang (Korean chili paste)
  • 1 clove garlic peeled, grated
  • 1 tsp fresh ginger peeled, grated
  • 1 tsp lime zest
Instructions
Short Ribs
  1. For the Korean Inspired Short Ribs: In a large Dutch oven over medium-high heat, warm the olive oil. Pat short ribs dry with paper towels, and season all over with salt and pepper. In 2 batches, add the short ribs to the Dutch oven and sear on all sides, until a deep golden brown, about 3-4 minutes per side. Remove to a plate and set aside.
  2. Add the onion and scallions to the Dutch oven, and saute until soft and translucent, about 3-4 minutes. Add the garlic and ginger, stirring to combine, and cook for 2 minutes more. Add the carrots and celery, stir to combine, and season with salt and pepper to taste. Deglaze the Dutch oven with the rice wine vinegar, scraping up all the brown bits that have collected at the bottom of the pan. Add the brown sugar, stirring to coat. Add the soy sauce, mirin, and orange juice, stirring to combine. Return the short ribs to the Dutch oven, bring to a boil, reduce to a simmer, cover, and allow to cook until the meat is very tender, about 3 hours.
  3. Meanwhile, cook rice according to package instructions and spoon onto a large serving platter.
  4. Plate cooked short ribs on top of rice and spoon cooking liquid over top. Top with cucumber kimchi.
Cucumber Kimchi
  1. Place cucumbers in a large colander and set over a large bowl. Toss with salt and allow to sit for 20 minutes. Rinse thoroughly.
  2. Meanwhile, in a large bowl, whisk together rice vinegar, mirin, toasted sesame oil, gochujang, garlic, ginger and lime zest. Add rinsed cucumbers and toss to combine. Cover tightly and transfer to the refrigerator and allow to steep for at least 2 hours.
By | 2018-02-17T15:51:55+00:00 February 17th, 2018|Recipe|0 Comments