Soy-Braised Korean Short Ribs

• Meat

  • 4 lbs Ontario corn fed beef short ribs

• Produce

  • 2 Carrots, cut into 1” chunks, large
  • 6 Garlic cloves
  • 4 slices Ginger, fresh
  • 1 Green onion
  • 2 Parsnips, cut into 1” chunks, large
  • 1 Pear, peeled and diced (~ 1/2 cup, small Asian

• Condiments

  • 2 tbsp Gochujang paste
  • 3/4 cup Soy sauce, dark

• Pasta & Grains

  • 1 White rice, cooked

• Baking & Spices

  • 1 cup Brown sugar
  • 2 pieces Star anise

• Oils & Vinegars

  • 1 tbsp Canola oil

• Liquids

  • 2 cups Water

• Other

  • ¼ cup soju (Korean rice liquor or sake

Found on crumbblog.com

Description

Ingredients

• 4 lbs Ontario Corn Fed Beef short ribs, cross-cut (Korean-style)
• 1 tbsp canola oil
• 2 cups water
• 1 cup brown sugar
• ¾ cup dark soy sauce
• ¼ cup soju (Korean rice liquor) or sake
• 2 tbsp gochujang paste
• 1 small Asian pear, peeled and diced (~½ cup)
• 6 garlic cloves, peeled and smashed
• 4 slices fresh ginger, cut ¼” thick
• 2 pieces star anise
• 2 large carrots, cut into 1” chunks
• 2 large parsnips, cut into 1” chunks
• Finely sliced green onion, for garnish
• Cooked white rice, for serving

Directions

• Heat the canola oil in a large Dutch oven set over medium-high heat. Pat the short ribs dry using paper towel. Working in batches so as not to overcrowd the pan, sear the ribs until they are very well browned, approximately 2-3 minutes per side. Transfer the ribs to a platter, and drain off all of the fat from the pan.
• Return the pan to the stovetop, and stir in the water, soy sauce brown sugar, soju and gochujang. Stir until smooth, and then add the pear, garlic, ginger and star anise. Nestle the ribs into the pan. (Depending on the size of your short ribs, they may not be completely covered by the braising liquid, but this is okay - as long as the liquid comes up about three quarters up, you’re fine.)
• Bring to a simmer over high heat, then reduce the heat to low and cover tightly. Simmer for 2 hours, stirring occasionally. Add the carrots and parsnips, and continue simmering until the ribs are very tender and falling off the bone, about 30 minutes longer.
• Using a slotted spoon, transfer short ribs and vegetables to a serving platter, and cover to keep warm.
• Skim off as much excess fat as you can from the sauce in the pan. Increase heat to medium-high, and bring to a boil. Cook until the sauce is glossy, thick and reduced to about 2 cups, about 8-10 minutes. Pour the sauce over the short ribs and sprinkle with green onion. Serve on a bed of steamed rice.