Korean Braised Short Ribs
Cook Time
Cook Time
Beef Short Ribs
  • 5lbs beef short ribsbone-in, cut crosswise into 2 inch pieces
  • 2Tbsp olive oil
  • 1large yellow onionpeeled, diced
  • 1inch gingerpeeled, minced
  • 3 carrotspeeled, cut into 1 inch pieces
  • 3stalks celerycut into 1 inch pieces
  • 1cup rice wine vinegar
  • 1/3cup brown sugar
  • 1 1/2cups soy sauce
  • 1cup mirin
  • 1/2cup orange juice
  • kosher saltto taste
  • black pepperto taste
Cucumber kimchi
  • 2lbs English cucumbersthinly sliced
  • 1Tbsp. kosher salt
  • 1/2cup rice vinegar
  • 1/3cup mirin
  • 1Tbsp. toasted sesame oil
  • 1Tbsp. gochujang (Korean chili paste)
  • 1clove garlicpeeled, grated
  • 1tsp fresh gingerpeeled, grated
  • 1tsp lime zest
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.