This braised short ribs are a little heaven for cold winter days. See, I like to cook and I like to eat! I share my recipe here with you. Only one thing, I go by my eyes and weight in my hand. In fact, I can’t bake anything but I’m a good cook.
This is somewhat Korean style by using soy sauce and bit of brown sugar, but sometimes, I find them too sweet. So my version is bit lighter and bit more delicate. And they are delicious!
I like hot steamy white rice with it but hey you don’t need to. Just fresh salad on the side will be perfect with a nice glass of red.
1.OK. Start with some fresh well marbleized short ribs. I like to trim chunks of fat from them. You know skinny jeans are my everyday jean. Do bit of salt and fresh black pepper.
2. Koreans like to use natural acid of fruit as pear, kiwi or pineapple to tenderize the meat. But a good pear is way to go for the Ribs. See you should really use Asian pear, but this still works.
3. Brown the meat in the hot sizzling pot with chunks of onion. More pepper the better (for me!). mmm it smells delicious!
4. Add stock or water. I added good old NY tab water, chunks of garlic, pepper corns. Let them start boiling on the high flame. Do you see that foam? They should go. Get rid of it.
5. After the juice reduces and meet is getting cooked and tenderizing it’s time to ” simmer” not “boil”. Lower the heat, add fresh chunks of carrots, soy sauce, bit of brown sugar, bit more fresh garlic and chopped green onion. Simmer it for a few hours until it becomes more like the half meet and the half broth/sauce.
10 more minutes of quick fire, and ready!