I never knew there were so many braised short rib recipes on the web and it seems a good portion are dedicated to slow cookers. I eyed a package of two meaty-looking beef short ribs and couldn’t wait to get home and decide how to cook them.
I did not want a typical braise with wine and tomatoes. Instead, I yearned for something more Asian-infused. Ribs come in a few styles (English cut, flanken cut, kalbi cut) and the ones I chose resembled the kalbi (traditional Korean cut). Koreans love their meat. If you’ve never been, eating at a Korean restaurant is a fun experience and the tables have built in gas or charcoal grills. Bulgogi (marinated sliced beef) or marinated beef short ribs are served along with vegetables. Poultry, fish and seafood are also offered but the main attraction is the beef. Everyone at the table places their food on the hot grills…kinda reminds me of a fondue. There is a certain way to eat the food and your server will show or suggest the most popular way.
While this recipe does not involve a grill, you will end up with tender meat that falls off the bone, and a taste that will have you wishing you could lick the plate.
Serves 2
2 tables olive oil
beef short ribs
small onion, chopped
4 to 5 cloves of garlic, skin removed and crushed
2-inch piece of ginger, peeled and sliced
1/2 cup firmly packed brown sugar
1/2 cup soy sauce
4 star anise
1/4 cup rice wine vinegar
1 1/2 cups beef broth
1 teaspoon sesame oil
2 spring onions
Preheat oven to 320f (160c).
Heat oil in an oven-proof casserole over medium-high heat. Season the beef, then in batches, cook until browned all over. Remove from dish.
Add onion and cook, stirring, for 2-3 minutes until browned. Add soy, sugar, star anise, garlic, vinegar, stock, sesame oil and and bring to a gentle boil. Add beef, cover, and place in the oven. Roast for 2 1/2 to 3 hours or until meat is fork tender. Serve with rice, broccoli, and sprinkle meat with spring onion.
The Culinary Chase’s Note: If you like, place a cartouche (parchment or grease-proof paper) on top of the meat to help reduce evaporation. About halfway through the cooking period, turn ribs. These ribs were so darn good and the kitchen aromas will make your tummy growl. Enjoy!
- 2 tables olive oil
- beef short ribs
- small onion, chopped
- 4 to 5 cloves of garlic, skin removed and crushed
- 2-inch piece of ginger, peeled and sliced
- ½ cup firmly packed brown sugar
- ½ cup soy sauce
- 4 star anise
- ¼ cup rice wine vinegar
- 1½ cups beef broth
- 1 teaspoon sesame oil
- 2 spring onions
- Preheat oven to 320f (160c).
- Heat oil in an oven-proof casserole over medium-high heat. Season the beef, then in batches, cook until browned all over. Remove from dish.
- Add onion and cook, stirring, for 2-3 minutes until browned. Add soy, sugar, star anise, garlic, vinegar, stock, sesame oil and and bring to a gentle boil. Add beef, cover, and place in the oven.
- Roast for 2½ to 3 hours or until meat is fork tender. Serve with rice, broccoli, and sprinkle meat with spring onion.
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