Korean oven-braised short ribs
Korean-style beef short ribs become tender and flavorful when oven braised with soy sauce, ginger, garlic, fresh pear, carrots, scallions, and daikon.
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special equipment: parchment paper
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Blue Kitchen
Terry Boyd is the author of Blue Kitchen, a Chicago-based food blog for home cooks. His simple, eclectic cooking focuses on fresh ingredients, big flavors and a cheerful willingness to borrow ideas and techniques from all over the world. A frequent contributor to the Chicago Sun-Times, his recipes have also appeared on the Bon Appétit and Saveur websites.
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Preheat oven to 350 degrees F. Score ribs on the meaty side with 1/2-inch slices across the grain; this will allow the meat to absorb more flavor from the braising liquid. Put short ribs in a large pot and cover with lots of cold water. Bring to a boil and simmer for 10 to 15 minutes. You can spoon off the scum that forms or not – you’re going to discard this water anyway. Remove the ribs with tongs and rinse under cold running water. This step gets rid of some of the blood and excess fat.
While the meat is simmering, combine ginger, garlic, pear, soy sauce, wine, water, sesame oil and sugar in a large bowl. Season with a generous grind of black pepper.
Heat the oil in a large Dutch oven over medium flame and sweat the onion until translucent and softening, three to five minutes. Add the braising liquid mixture to the Dutch oven and nestle the ribs, meaty side down, into the sauce. Bring to a boil and remove from heat. Press a piece of parchment paper cut to fit inside the Dutch oven down on top of the ribs. Cover the Dutch oven with lid and transfer to oven.
Braise ribs for 60 minutes. Remove from oven and add carrots, daikon and scallions, pressing down into the braising liquid. Replace the parchment paper and lid and return to oven. Braise for another 30 minutes.
Using tongs and a slotted spoon, transfer ribs and vegetables to a large bowl and tent with foil. Bring braising liquid to a boil over medium high flame and reduce slightly to a sauce, about five minutes.
Plate cooked rice in individual shallow bowls or rimmed plates. Top with ribs and vegetables and spoon sauce over. Sprinkle with toasted sesame seeds and serve.
Kitchen Notes
Daikon. In Japanese, daikon means “large root.” While you can find it in most Asian markets, the trick may be finding a non-giant piece. But find it if you can; it adds a tangy, sweet, crunchy bite to this dish. If not, some suggested substitutes include turnips, jicama, or water chestnuts. I can’t vouch for these, because I haven’t tried them.
Toasting sesame seeds. Crazy easy. Spread them in a single layer in a cold, dry nonstick skillet. Toast over medium heat, stirring frequently to avoid burning, until slightly golden and fragrant, three to five minutes.
Related post on Blue Kitchen: Miso Braised Pork Shoulder
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