Braised Korean Beef Short Ribs

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Yield: 6 servings
This recipe requires multiple days.  Plan accordingly.

Ingredients

  • Dashi
    • 1 gallon water
    • 1 six-inch square dashima (seaweed)
    • 3 medium dried shiitake mushrooms
  • 2 tbsp canola oil
  • 12 beef short ribs (about 5 lbs. total), cut into 2" segments
  • Salt & pepper
  • 2 onions, 1/2" diced
  • 2 carrots, peeled and 1/2" diced
  • 2 celery stalks, 1/2" diced
  • 2 cups sake
  • 1 cup mirin
  • 1 cup soy sauce
  • 2 Korean pears, peeled, cored, diced, and pureed in a food processor
  • 3 tbsp sugar
  • 10 cloves garlic, minced
  • 1 oz. fresh ginger, peeled & minced
  • 1 lb. pearl onions
  • 1 lb. carrots, cut into bite-sized pieces
  • 1 lb. Yukon potatoes, quartered

Directions

  1. To make the dashi, combine all three ingredients in a stock pot.  Cover and let stand at room temperature for 8-12 hours.
  2. Remove the lid and bring to a simmer.  Be careful not to let it boil.  Simmer for 80-90 minutes.
  3. Strain the dashi.  You can store it in the refrigerator for up to 2 days.

  1. For the ribs, heat the oil over high heat in a large Dutch oven.
  2. Season the ribs with salt and pepper.
  3. Place half the ribs in the Dutch oven and sear all sides until deep brown, about 5-8 minutes.  Remove and repeat with the other half of the ribs.
  4. Add the diced onions, carrots, and celery.  Cook, stirring constantly, for 3 minutes.
  5. Add the sake and mirin, and bring to a boil.  Light on fire and let burn until the flames die out.
  6. Add the ribs, soy sauce, pear puree, sugar, garlic, and ginger.  Add enough dashi (about 4 cups) to fully immerse the ribs.  Bring to a simmer.
  7. Transfer the pot to the oven and cook covered at 325°F for 1 hour.
  8. Skim the excess fat from the top, return to the oven, and cook for another hour.
  9. If the meat is not yet tender, cook for another 20-30 minutes.
  10. Remove the pot from the oven and let stand at room temperature for 3 hours.  Skim any excess fat from the top.
  11. Place the Dutch oven on the stove and heat just until the mixture is liquefied.  Remove the ribs and transfer to a plate.
  12. Strain the liquid, discarding the solids.  Return the liquid to the Dutch oven and bring to a boil.  Add the pearl onions, chopped carrots, and potatoes and cook for 10-15 minutes until the vegetables are tender.  The sauce should thicken.
  13. Add the short ribs back, and cook for 10 minutes to heat the beef.
  14. Serve with rice.
Adapted from My Korea.











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