Korean Braised Short Ribs
Updated: 4 days ago
Back to my favourite the wonderful short rib. Honestly, I can't go on enough about how amazing this cut of meat can turn out of treated well. The amount of fat it contains means it stays incredibly moist when cooked for long periods and as its a muscle thats used often a long cooking period also leads a tender and juicy product that will keep your family and friends coming back for more.
The cooking time is long but the prep time is really quick for this meal. It goes well with egg-fried rice and asian greens.
Difficulty: Easy Peasy
8 Beef Short Ribs (English Cut)
3/4 Cup Flour
2 Tsp Salt
1 Tsp Black Pepper
3 Spring Onions (finely chopped)
4 Garlic Cloves (crushed)
1 Tsp Ginger (grated)
1/4 Cup Rice Vinegar
Zest of 2 Limes
1/4 Cup Lime Juice
1 Tbsp Gochujang (Can substitute with Sriracha)
1/4 Cup Soy Sauce
1/8 Cup Brown Sugar
1 Tbsp Sesame Oil
2 Tsp Beef Stock Powder
Toasted Sesame Seeds
Preheat oven to 160 C
Mix flour, salt & pepper in a bowl and toss ribs in the mixture so they are coated on all sides
Add oil to an ovenproof pot (a dutch oven is best) and place on medium-high heat. Brown the shortribs in batches so each side is caramelised well. Set aside. Wipe any blackened flour off the pot (leave the brown areas)
Mix the Spring Onion, Rice Vinegar, Lime zest & juice, Gochujang, Soy sauce, brown sugar, sesame oil, stock powder and water in a large jug.
Add some more oil to the pot and on medium heat saute the garlic and ginger for 1 minute.
Add the contents of the jug and scrape the bottom of the pan to get all the browned bits off then return the ribs to the pot and bring to the boil.
Once boiling, cover the pot and place in the preheated oven. Cook for 2.5 hours. Check the pot every 45 minutes and turn the pieces over halfway. If the liquid is cooking off too quickly add more water.
If the meat isn't as tender as you'd like cook for a further 20-40 minutes.
Once satisfied, remove the pot from the oven, spoon the braising liquid over the ribs and garnish with the sesame seeds, spring onions and coriander.