Korean Braised Beef Short Ribs Recipe
braised, tender, Asian inspired flavours, finished with crushed peanuts and green onion
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Ingredients
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Mains
Method
Mains
- 1
Pat the beef short ribs dry and season lightly with salt and pepper to taste.
- 2
Heat a large heavy pot or Dutch oven over medium-high heat and add a splash of oil. Working in batches, sear the ribs until deeply browned on all sides. Remove and set aside.
- 3
- 4
Add minced garlic and ginger; cook 1-2 minutes until fragrant.
- 5
Deglaze with mirin and 1-2 tablespoons of soy sauce, scraping up the browned bits from the bottom.
- 6
Return the ribs to the pot. Stir in Asian pear, gochujang, brown sugar, remaining soy sauce, sesame oil, and beef stock. Ensure the ribs are mostly covered with liquid.
- 7
Bring to a gentle simmer, then cover and braise on low heat or in a 325°F (165°C) oven for 2 to 2.5 hours, turning the ribs halfway, until meat is tender and nearly falling off the bone.
- 8
If the liquid is too thin, remove the lid and simmer to reduce for 15-20 minutes until glossy and slightly thickened. Taste and adjust salt, pepper, and heat with additional gochujang if desired.
- 9
Add sliced shiitake mushrooms in the last 15 minutes of cooking (optional).
- 10
Stir in crushed peanuts and chopped green onions just before serving for a nutty, fresh finish. Garnish with sesame seeds if using.
- 11
Serve hot with steamed rice or vegetables.