Asian Inspired Braised Beef Short Ribs
This dish tasted very similar to Korean braised short ribs, which is one of my favorite Korean dishes. It was braised in a low oven for 2 1/2 hours, which not only made the house smell absolutely amazing but it created such succulent chunks of meat. It was just fall-off-the-bone tender and melt-in-your-mouth delicious, which was then topped with the flavorful braising liquid. It did take a long time to make but since most of the time was spent either marinating in the fridge or braising in the oven, there wasn’t much that needed to be done. It was such a hit with the boyfriend and we enjoyed the leftovers just as much the next night.
Asian Inspired Braised Beef Short Ribs (adapted from For the Love of Cooking):
Yields 4 servings
- 4-5 lbs beef short ribs (통갈비)
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 2 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 2 green onions, chopped
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- Kosher salt and freshly ground black pepper, to taste
- Pinch of crushed red pepper flakes
In a gallon size Ziploc bag, combine all ingredients. Add the short ribs and let marinate for at least 4 hours.
Preheat the oven to 275 degrees F. Lightly oil a 3-quart baking dish or coat with nonstick spray.
Heat olive oil in a large skillet over medium high heat. Working in batches, add the short ribs to the hot oil, searing them on all sides until browned.
Place the ribs meat side down into prepared baking dish and pour the marinade over the ribs.
Cover tightly with tin foil and place in the oven to braise until the meat is tender and falling off the bone, about 2 1/2 to 3 hours.
Place the ribs on a platter and cover loosely with a tin foil tent. Place the braising liquid in a pan and boil until it reduces down by half. (Reduction not only allows the liquid mixture to thicken but it also intensifies the flavors.)
Serve the ribs with reduced braising liquid on top.