Short Rib “osso Buco” Recipe

Cooking Instructions

1. 1

   Prepare the Short Ribs

   Season the short ribs with salt, pepper, and Korean spice blend. Sear them in a large pot with olive oil over medium-high heat until browned on all sides. Remove and set aside.

2. 2

   Sauté the Vegetables

   In the same pot, add onions, carrots, celery, and garlic. Sauté until softened, about 5 minutes.

3. 3

   Braise the Ribs

   Return the short ribs to the pot. Add beef broth and bring to a simmer. Cover and braise in a preheated oven at 300°F (150°C) for 3 hours until tender.

4. 4

   Glaze with BBQ Sauce

   Once the ribs are cooked, remove them from the pot and set aside. Strain the braising liquid, then return it to the pot. Add Korean BBQ sauce and simmer for 10 minutes until slightly thickened.

5. 5

   Sauté the Ribs

   Add the short ribs back to the pot and sauté them in the BBQ sauce until they are coated and heated through.

6. 6

   Prepare Horseradish Crema

   In a small bowl, mix sour cream and horseradish together until well combined. Season with salt and pepper to taste.

7. 7

   Serve

   Plate the short ribs over a bed of sautéed root vegetables and drizzle with the BBQ sauce. Serve with horseradish crema on the side.