I don’t make short ribs often because honestly they are pretty pricey for the amount of meat you actually get and they are fattier than the cuts of meat I normally eat. I know, I know – fat adds flavor. And while I agree, it doesn’t mean you have to always enjoy it! Whole Foods had a major sale on fresh short ribs in their butcher counter so I grabbed a few because the price was too good to pass on. I thought, grab them now and I will figure out what to make later. Immediately two different flavor profiles popped in to my head – french and asian. French is overdone and I have plenty of red wine roast recipes which would be very similar, so I thought asian would be fun and different and delicious! This recipe turned out better than I expected (which I feel like I say a lot but sometimes I am just really impressed with what I can do in the kitchen lol). The meat is so tender and falls apart. The flavors are incredible – salty, a bit sweet and a touch of heat to the dish making the perfect combination. I know the ingredient list may look intimidating, but you can find majority of these ingredients at Whole Foods or a local asian market! I also recognize that the ingredients below aren’t a staple in every household, but I urge you to keep some of these on hand at all times because they can elevate dishes, even if you aren’t making an “asian” recipe. Rice vinegar is great for a splash of acidity. Fish sauce, while not the most pleasing thing to smell, can add a hint of saltiness to a dish. Sambal Oelek adds heat to spice it up. And lastly, miso paste adds that umami flavor that no one really knows how to describe – it is like a saltiness but adds so much more than that! I add miso in a ton of recipes, once I found it and started using it more, I haven’t looked back!
- 2 Lbs Beef Short Ribs, Bone In
- 1/2 Cup Soy Sauce
- 1/3 Cup Brown Sugar
- 1/3 Cup Rice Vinegar
- 3 Tbsp Minced Garlic
- 2 Tbsp Fish Sauce
- 2 Tbsp Miso Paste
- 2 Tbsp Sesame Oil
- 1 Tbsp Sambal Oelek
- 1 Tbsp Sriracha
- 1 Tbsp Minced Ginger
- 2-4 Cups Beef Broth
- Pepper
- 2 Tbsp Olive Oil
- Optional For Serving: Rice, Sesame Seeds, Green Onions
- Serves: 2-4
- Prep Time: 30 Minutes
- Cook Time: 6 Hours
To Make:
- Pat dry the short ribs well with paper towels and season with pepper.
- In a large mixing bowl, whisk together the soy sauce, brown sugar, rice vinegar, fish sauce, sesame oil, miso paste, sambal oelek, ginger, sriracha, and garlic.
- In a large, shallow bowl, add the short ribs and carefully pour the sauce on top. Allow to marinate for 30 minutes
- After the short ribs have marinated for about 30 minutes, heat a large dutch oven (or similar large pot) over high heat and add in the olive oil.
- Once hot, add the short ribs – bone side down – and brown for 2 minutes. Flip and brown for another 2 minutes. Continue rotating the short ribs to brown on all sides.
- When all sides have been browned, flip the short ribs so the bone side is facing up. Reduce the heat to low and pour in the remaining marinade.
- Next, pour beef broth in to the pot until the short ribs are just completely covered – you don’t want too much or the sauce will become too thin, but you need to make sure you cover the short ribs so they can stay moist while cooking.
- Allow the sauce to come to a simmer then cover and cook for 2 hours.
- After 2 hours, remove the lid and continue cooking for another 2 hours.
- At this time, the beef should be tender and falling off the bone. Remove the short ribs and transfer them to a plate and set aside. Turn the heat on high and bring the sauce to a boil. Once boiling cook for 10-15 minutes, stirring constantly, to reduce the sauce – this will thicken so you can pour over the short ribs when serving.
- After the sauce has thickened, it is time to serve. Take each short rib and dunk it in the sauce and swirl around to coat it. If you are serving with rice, add 1-2 short ribs on top of the rice and drizzle with the remaining sauce. Lastly, sprinkle with sesame seeds and green onions (optional) and serve!
Aly Eats Food 
3 thoughts on “Korean Braised Short Ribs”