Korean Braised Short Ribs are tender and juicy, cooked low and slow in a rich sauce made with soy sauce, garlic, and ginger. The flavors blend beautifully, making each bite delicious!
These ribs are so good they could make a belly rumble with excitement! When I make them, I love serving them over rice to soak up all that yummy sauce.
Key Ingredients & Substitutions
Beef Short Ribs: Bone-in short ribs are best for flavor and tenderness. If unavailable, you can use boneless short ribs or even chuck roast, though cooking times will vary.
Soy Sauce: A staple in this dish, soy sauce adds depth. If you’re avoiding gluten, look for tamari as a suitable substitute.
Gochujang: This Korean chili paste gives the recipe a unique kick. If you can’t find it, you can blend miso paste with a dash of chili powder for a similar heat.
Rice Wine: Mirin is a great choice for a sweeter flavor. If you don’t have it, dry sherry or apple cider vinegar can work as replacements, but start with a smaller amount as they can be more potent.
Beef Broth: Homemade is always best, but store-bought works fine. For a lighter option, you can use vegetable broth, though it will slightly alter the taste.
How Do You Achieve Perfectly Braised Short Ribs?
The braising process is where all the magic happens. This technique involves cooking the meat slowly in liquid, which makes it super tender. Here are the steps to get it just right:
- Sear Well: Don’t skip the searing; it adds a deep flavor. Make sure the oil is hot before adding the ribs, and let them brown without moving them too soon.
- Flavor Build-Up: After sautéing the aromatics, take the time to scrape the pot. Those browned bits are full of flavor.
- Simmer Slowly: After braising in the oven, the ribs should be fork-tender. If they aren’t, let them cook a bit longer, checking every 30 minutes.
- Final Seasoning: Before serving, try tasting the sauce to adjust seasoning if needed – a little salt or more sugar can elevate the flavor!
How to Make Korean Braised Short Ribs
Ingredients You’ll Need:
For the Braised Short Ribs:
- 4 lbs beef short ribs, bone-in
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1/2 cup soy sauce
- 1/4 cup gochujang (Korean red chili paste)
- 1/4 cup brown sugar
- 1/4 cup rice wine (or mirin)
- 2 cups beef broth
- 2 carrots, sliced
- 1 tablespoon sesame oil
- Chopped green onions and sesame seeds for garnish
- Fresh cilantro for garnish (optional)
How Much Time Will You Need?
This delicious dish will take about 20 minutes to prepare and around 2.5 to 3 hours to braise in the oven. In total, you should set aside about 3 to 3.5 hours for this recipe, but most of it is hands-off time while the ribs get tender and flavorful!
Step-by-Step Instructions:
1. Prepare the Short Ribs:
Start by patting the short ribs dry with paper towels. This helps them get a nice sear. Then, sprinkle them generously with salt and pepper on all sides to season them well.
2. Sear the Ribs:
In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Add the short ribs to the pot and sear them for about 3-4 minutes on each side, or until they are nicely browned. Once they’re browned, remove the ribs from the pot and set them aside on a plate.
3. Sauté Aromatics:
In the same pot, add the chopped onion, minced garlic, and minced ginger. Sauté everything together until fragrant and the onion turns translucent, which should take about 5 minutes. This step adds a great flavor base!
4. Add Sauces:
Now, stir in the soy sauce, gochujang, brown sugar, and rice wine. Don’t forget to mix well to combine all those tasty flavors!
5. Add Broth:
Pour in the beef broth and bring the mixture to a gentle simmer. Make sure to scrape any brown bits off the bottom of the pot—they add extra flavor to your dish!
6. Combine Ingredients:
Return the seared short ribs back to the pot along with the sliced carrots. Arrange the ribs so they are mostly submerged in the delicious sauce.
7. Braise the Ribs:
Cover the pot with a lid and carefully transfer it to your preheated oven at 325°F (163°C). Let them braise for about 2.5 to 3 hours, or until the meat is tender and practically falling off the bone. Your kitchen is going to smell amazing!
8. Final Touch:
Once the time is up, take the pot out of the oven. Transfer the short ribs to a serving platter and skim any excess fat from the surface of the sauce.
9. Serve:
Drizzle the luscious sauce over the short ribs. Finish off the dish by adding a sprinkle of sesame oil, some chopped green onions, sesame seeds, and fresh cilantro if you like. It all looks and smells fantastic!
10. Enjoy:
Serve your Korean braised short ribs with steamed rice and any additional side dishes you fancy. Enjoy the rich flavors and tender texture of this classic dish!
Happy cooking!
Can I Use Different Cuts of Beef for This Recipe?
While short ribs give the best flavor and tenderness, you can use chuck roast as a substitute. Just cut it into large chunks and adjust the cooking time, as chuck may require slightly less braising time, around 2-2.5 hours.
What If I Don’t Have Gochujang?
If you’re out of gochujang, you can substitute it with a mix of red pepper flakes and a bit of honey for sweetness. Use about 2 tablespoons of red pepper flakes combined with 1 tablespoon of honey to mimic the sweet and spicy flavor of gochujang.
Can I Make This Dish in a Slow Cooker?
Absolutely! After sautéing the aromatics and searing the ribs, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours, until the beef is tender. This method allows the flavors to meld beautifully!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, and consider adding a splash of beef broth to keep the meat moist.
