Korean-style braised beef short ribs

Serves 4 | Prep time 1 hr | Cooking time 3+ hrs

Ingredients:

  • 1.5 kg bone-in beef short ribs, 3-4 inch pieces (approx 5 pcs)
  • ½ cup Korean soy sauce
  • 1 tbs sugar
  • ½ cup mirin
  • ¼ cup pear or apple juice
  • 6 cloves garlic, chopped or blended*
  • 1 yellow medium onion, chopped or blended*
  • 1 inch ginger, chopped or blended*
  • 1 tsp sesame oil
  • 1½ tsp ground black pepper
  • 2 carrots, cut into chunks
  • 1 small white radish (daikon), cut into chunks
  • 4 dried shiitake mushrooms, soaked and cleaned
  • 4 large red dates
  • 100g chestnuts (ready to eat chestnuts can be used)

 

*If blending, combine with soy sauce, mirin and juice. Blending will give the sauce a smoother texture.

To serve:
steamed short-grain rice
scallions, roughly chopped
sesame seeds to garnish

 

Directions:

01

Soak short ribs for 1 hour or more in cold water. Blanch the short ribs, rinse and set aside.

02

Add short ribs to a large dutch oven (or pot) and add soy sauce, sugar, mirin, pear/apple juice, garlic, ginger and onion and enough water to almost cover the short ribs (about 1 cup).

03

Bring to a boil, then lower to a simmer and cook 2-3 hours, or until the short ribs are tender. Check the liquid every 30-45 mins and add additional water if needed. The short ribs should be about three-quarter way submerged. Turn the short ribs periodically.

04

Once the meat is slightly tender, add sesame oil, black pepper, carrots, daikon, mushrooms, dates and chestnuts. Cook for an additional 30-40 minutes.

05

Top with scallions and sesame seeds, and serve with rice.

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