Korean Braised Beef Short Ribs

Ingredients

• 2 kg (4.4 lbs) beef short ribs 2 kg (4.4 lbs) beef short ribs
• 1 cup (240 ml) soy sauce 1 cup (240 ml) soy sauce
• 1/2 cup (120 ml) mirin 1/2 cup (120 ml) mirin
• 1/4 cup (60 ml) rice wine vinegar 1/4 cup (60 ml) rice wine vinegar
• 1/4 cup (50 g) brown sugar 1/4 cup (50 g) brown sugar
• 1 ripe pear, grated 1 ripe pear, grated
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons grated ginger 2 tablespoons grated ginger
• 1 onion, sliced 1 onion, sliced
• 2 carrots, cut into chunks 2 carrots, cut into chunks
• 4 green onions, sliced (for garnish) 4 green onions, sliced (for garnish)
• 1 tablespoon toasted sesame seeds (for garnish) 1 tablespoon toasted sesame seeds (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 40g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine soy sauce, mirin, rice wine vinegar, brown sugar, grated pear, minced garlic, and grated ginger. Mix well to dissolve the sugar.
2. 2.
   Place the beef short ribs in a large ziplock bag and pour the marinade over them. Seal the bag and refrigerate for at least 4 hours, or preferably overnight.
3. 3.
   Preheat the oven to 160°C (320°F).
4. 4.
   Heat a large oven-safe pot or Dutch oven over medium-high heat. Remove the ribs from the marinade, reserving the marinade for later use.
5. 5.
   Sear the ribs on all sides until browned, then remove them from the pot and set aside.
6. 6.
   In the same pot, add the sliced onion and carrot chunks. Sauté for a few minutes until slightly softened.
7. 7.
   Return the beef short ribs to the pot and pour in the reserved marinade. Bring to a boil.
8. 8.
   Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
9. 9.
   Remove the pot from the oven and skim off any excess fat from the surface of the sauce.
10. 10.
    Serve the Korean Braised Beef Short Ribs hot, garnished with sliced green onions and toasted sesame seeds.

Treat your ingredients with care...

• Beef short ribs — For the best results, choose meaty and well-marbled short ribs. Trim off any excess fat before marinating.
• Pear — Use a ripe pear for its natural sweetness and tenderizing properties. Grate it finely to incorporate it into the marinade effectively.
• Mirin — If you don't have mirin, you can substitute it with a combination of rice wine vinegar and a pinch of sugar.

Tips & Tricks

• For an extra layer of flavor, add a splash of sesame oil to the marinade.
• If you prefer a spicier version, add a teaspoon of gochujang (Korean chili paste) to the marinade.
• To achieve a beautiful glaze, brush the ribs with the reduced sauce before serving.
• If you don't have an oven-safe pot, you can transfer the ribs to a baking dish before placing them in the oven.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.

Serving advice

Korean Braised Beef Short Ribs are traditionally served as a main course. They pair wonderfully with steamed rice, which helps to soak up the delicious sauce. Add a side of kimchi or pickled vegetables for a refreshing contrast to the rich flavors of the ribs.

Presentation advice

Arrange the Korean Braised Beef Short Ribs on a platter, drizzle some of the sauce over them, and sprinkle with toasted sesame seeds and sliced green onions. The vibrant colors of the garnishes will enhance the visual appeal of the dish.