Braised Beef Short Ribs (Korean-Style)
Recipe Date:
December 27, 2023
Serving Size:
4
Prep Time:
15 Minutes
Cook Time:
360 Minutes
Difficulty:
Easy
Measurements:
Imperial (US)
Slightly Spicy, Slightly Sweet, and the perfect pairing for a bright, smooth red blend. We recommend doubling the recipe and saving some for leftovers – they’re almost better reheated than they are the first time around!
Ingredients
- 1 medium onion
- 8 large cloves of garlic, sliced
- 2 tbsp minced ginger
- 2 cups beef broth
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp rice vinegar
- 2 tbsp Gochujang (fermented Korean Chile paste)
- 1 tbsp toasted sesame oil
- 2 tbsp canola oil
- Salt & Pepper to taste
- 4 beef short ribs
- 2 tbsp cornstarch
- 2 bunches scallions
- 2 tbsp toasted sesame seeds
Directions
- Combine the first 9 ingredients in a slow cooker, and set to ‘high’ to preheat.
- heat canola oil in large skillet over medium-high heat
- Generously season beef short ribs with salt & pepper. Add to pan, reduce heat to medium and brown on all sides (approx. 2-3 minutes per side).
- Transfer ribs to slow cooker, meat side down. Cover, and cook on high for 4-6 hours or until very tender.
- Combine cornstarch with approx. 4 tbsp of liquid from the slow cooker in small bowl and stir until smooth.
- Pour mixture back into slow cooker and blend. Cook uncovered on high for 20 minutes, then turn off and let stand/thicken for another 10 minutes.
- Garnish with sauteed scallions and toasted sesame seeds, and serve with brown rice and veggies. For maximum enjoyment, have a bottle (or two!) of 2018 ‘Fifteen 10’ Red on hand. Cheers!
To Reheat, put in the oven at 350 degrees for 30-40 minutes, or until heated through.