Tender and succulent braised short ribs with a Korean flare was a perfect meal to an unseasonably cold week here in Maine. Taken from the plate and rib primals, short ribs are a bone and tendon ridden cut of meat that needs long and slow cooking to render itself "edible".
Using flavorful condiments and aromatic herbs + spices, the ribs take on a umami like taste once served. This is a fantastic recipe when you have a busy day ahead of you and don't wish to spend it hovering over the stove top. Get the pan in the oven early in the day and let the beef slowly simmer for hours.
Once cooked, I served up these ribs with butter whipped butternut squash. The squash is peeled, chopped and steamed until fork tender then drained and whipped in a stand mixer until free on lumps then seasoned with sea salt and plenty of grass fed butter.
Korean Braised Beef Short Ribs
- 5 pounds grass fed beef short ribs
- 1/2 cup Nama shoyu, tamari, or coconut aminos
- 1/4 cup rice wine vinegar
- 4 garlic cloves, minced
- 1/4 cup minced ginger
- 2 tablespoons maple syrup or honey
- 2 cups chicken or beef stock, or water
- 1 cup apple cider
- juice of 1 lime
- 2 teaspoons ground fennel seed
- 1 cinnamon stick
- 2 star anise, broken up
- 1 dried red chili
- Preheat the oven to 325°F
- Place all the ingredients into a Dutch oven or baking dish, cover.
- Slowly cook until the meat is quite tender, about 3-4 hours.
- Carefully remove the meat from the pan then strain the liquid into a smaller sauce pan. Simmer the liquid and allow it to reduce by half or until it begins to coat the back of a spoon.
- Serve over mashed veggies or Ramen noodles.