This is one of the best cold weather recipes to start this holiday season. With most people still stuck at home with family or their pets, this recipe can feed a group of four or one. There are a variety of ways you can alter this recipe for a more traditional French, classic Italian, warming Indian, etc. Below I have taken a twist on a Korean braised short rib also known as Galbi-jjim. I wanted to keep those traditional flavors while making it easy for a home cook to replicate. This recipe has some kick to it so if spice isn’t your thing, I recommend making the gochujang 1 ounce instead. The only necessary item for this recipe is a cooking vessel that can handle 500 degrees Fahrenheit such as cast iron, a good quality metal, or a high-quality ceramic. If you would like to see other variations of this recipe or a full length braised short rib recipe, comment below or email my blog. Thank you and enjoy:)
Prep time: 15 mins Cook time: 4 hours roughly
- 1 medium onion
- 1 medium piece of ginger
- 3 cloves of garlic
- 1 pear
- 2.5 ounces of soy sauce
- 2 ounces of mirin AKA rice cooking wine
- 2.5 ounces gochujang (The paste NOT flakes)
- 2 ounces orange juice
- 1.5 ounces of rice wine vinegar
- 2 ounces sesame oil
- A pinch of S&P
- Secret Ingredient, 2.5 ounces of tomato paste
- 2 pounds of short rib
As I stated before there are many ways to start this recipe. Here’s how I did it… I started the day before and washed my ribs off. Then I soaked them overnight in water. Only plain water, yes you can make this a salt brine, but I wanted a “Cleaner” taste in my meat. You can also just soak the ribs for 4 hours instead. Don’t be alarmed when the water looks “bloody” that is normal. It is myoglobin, a protein that’s found in the muscle tissue of meat.
The next day preheat your oven to 500 degrees and place your cooking vessel in the oven while it preheats. While this is preheating remove the ribs from the water and rinse them off. Then pat them dry and season them heavily with salt and pepper. Next let them sit while you make the sauce. It’s very simple put every ingredient into a blender and blend together until you have a uniform sauce.
Next taste it and take a minute to see if you want to add anything else or adjust seasoning. You want the sauce to have almost a cake batter consistency, if it is too thin add more oil. If it is too thick add water.
Remove the pan from the preheated oven and place a small amount of oil in the pan then the ribs and quickly put back into the oven. It is going to smoke some wait about 10-15 minutes until the meat is lightly seared. Now remove the meat from the oven and pour the sauce over the meat.
Cover the pan with tinfoil and put back into the oven for 30 minutes. After 30 minutes drop the oven temp to 450 for 30 minutes. After 30 minutes drop the oven temp to 400 for an hour.
After an hour drop then the temp to 350 for 2 hours. Now after the last hour check the ribs if they are not falling off the bone cook another hour until they are. Serve over rice and enjoy!