Korean Braised Beef Short Ribs are a tender and flavorful dish, perfect for a comforting meal.
Author:Nicole Grace
Prep Time:20 minutes
Cook Time:2.5 to 3 hours
Total Time:3 hours 20 minutes
Yield:4 servings 1x
Category:Main Course
Method:Braising
Cuisine:Korean
Diet:Gluten Free
Ingredients
Scale
2 pounds beef short ribs, bone-in
1 tablespoon vegetable oil
1 medium onion, chopped
4 cloves garlic, minced
1-inch piece ginger, grated
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup rice vinegar
1 tablespoon sesame oil
1 tablespoon gochujang (Korean chili paste)
1 cup beef broth
2 green onions, sliced (for garnish)
Sesame seeds (for garnish)
Instructions
Preheat your oven to 300°F (150°C).
In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Add the short ribs and sear them on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.
In a bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, and beef broth. Pour this mixture into the pot with the onions and garlic, stirring to combine.
Return the seared short ribs to the pot, making sure they are submerged in the sauce. Bring the mixture to a simmer.
Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
Once done, remove the pot from the oven and let it rest for 10 minutes. Skim off any excess fat from the surface of the sauce.
Serve the short ribs over rice or noodles, drizzled with the braising sauce, and garnish with sliced green onions and sesame seeds.
Notes
For a sweeter flavor, add an extra tablespoon of brown sugar or a splash of honey to the braising sauce.
Substitute the beef short ribs with beef chuck roast for a different texture and flavor, adjusting the cooking time as needed.