|
KOREAN-STYLE OVEN-BROWNED SHORT RIBS
Serve with jasmine or Thai rice – leftovers can be cut into chunks and stir-fried with vegetables and leftover sauce.
|
 |
INGREDIENTS
| 3 lbs |
|
1.5 kg |
|
Beef Simmering Short Ribs, cut in 2-inch (5 cm) pieces |
|
|
|
|
Salt and freshly ground pepper |
| 2-3 tbsp |
|
30-45 mL |
|
sesame oil |
| 1 |
|
1 |
|
whole head of garlic, separated into cloves and peeled |
| ½ cup |
|
125 mL |
|
Korean or Japanese soy sauce |
| ¼ cup |
|
50 mL |
|
brown sugar |
| 3 tbsp |
|
45 mL |
|
chopped ginger |
| ½ cup |
|
125 mL |
|
coarsely chopped green onions |
| 2 tbsp |
|
30 mL |
|
rice vinegar or cider vinegar |
| 2 cups |
|
500 mL |
|
water |
|
|
|
|
Roasted sesame seeds |
PREPARATION TIME: 30 minutes
COOKING TIME: 2 1/2 hours
DIRECTIONS
1. Trim fat from short ribs. Season meat with salt and freshly ground pepper.
2. Heat oil over medium high heat in a large pot or Dutch oven. Add short ribs and sear on all sides.
3. Add remaining ingredients to Dutch oven, bring to a boil, then reduce heat to simmer. Cook uncovered until the short ribs are quite tender, 1-1/2 to 2 hours.
4. Preheat oven to 450°F (225°C). Remove ribs from the braising liquid and place them on a broiler pan and roast in preheated oven until crispy, about 15 minutes. Meanwhile, skim any fat from the surface of the braising liquid and boil over high heat for 10 minutes to concentrate the flavours. The sauce shouldn’t get too thick, but should remain soupy.
5. Ladle the sauce into shallow bowls and place a rib in each. Sprinkle with roasted sesame seeds, if desired.
|
NUMBER OF SERVINGS: 4-6 SERVINGS
|
|
|
|