Prepare to embark on a culinary adventure that will transform your kitchen into a gourmet restaurant! These David Chang-inspired braised short ribs are not just a meal; they're a melt-in-your-mouth experience that will have your dinner guests begging for the recipe. Imagine fork-tender beef so rich and deeply flavored that each bite tells a story of slow-cooked perfection, blending Korean-inspired techniques with classic braising methods.
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 4 pounds beef short ribs
- 1 onion, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- Salt and pepper to taste
Instructions
- Remove short ribs from refrigerator 30 minutes before cooking to bring to room temperature. Pat ribs dry thoroughly with paper towels to ensure proper browning.
- Season short ribs generously with salt and freshly ground black pepper on all sides, ensuring even coverage.
- Heat a large heavy-bottomed Dutch oven or braising pan over medium-high heat. Add a small amount of oil and sear the short ribs in batches, creating a deep golden-brown crust on all sides. This should take about 3-4 minutes per side. Remove browned ribs and set aside.
- In the same pan, add chopped onions, carrots, and garlic. Sauté vegetables until they begin to soften and develop some caramelization, approximately 5-6 minutes.
- Deglaze the pan with red wine, scraping up all the browned bits from the bottom of the pan. Allow wine to reduce by half, concentrating the flavors.
- Add beef broth, soy sauce, and brown sugar to the pan. Stir to combine and create a flavorful braising liquid.
- Return the short ribs to the pan, ensuring they are mostly covered by the liquid. If needed, add additional beef broth.
- Cover the pan with a tight-fitting lid and transfer to a preheated oven at 325°F (165°C). Braise for
- 5 to 3 hours, or until the meat is extremely tender and begins to fall off the bone.
- Remove the short ribs from the oven. Let them rest in the braising liquid for 15-20 minutes before serving.
- Optional: Strain and reduce the braising liquid to create a rich, glossy sauce. Skim off any excess fat before serving.
- Serve the short ribs hot, accompanied by the reduced sauce, and pair with mashed potatoes, polenta, or steamed rice.
Tips
- Meat Selection Matters: Choose well-marbled, bone-in short ribs for maximum flavor and tenderness.
- Patience is Key: Don't rush the browning process. Properly seared meat develops a deep, complex flavor foundation.
- Temperature Control: Maintain a consistent low oven temperature (325°F) to ensure the meat becomes incredibly tender without drying out.
- Moisture Management: Always ensure the ribs are mostly covered by braising liquid to prevent drying.
- Resting is Crucial: Allow the meat to rest in its braising liquid after cooking to absorb additional flavor and retain moisture.
- Fat Removal Trick: Refrigerate the braising liquid overnight to easily skim off excess fat for a cleaner, more refined sauce.
- Advance Preparation: These short ribs taste even better the next day, making them perfect for make-ahead meals and entertaining.
Nutrition Facts
Calories: 862kcal
Carbohydrates: 14g
Protein: 59g
Fat: 60g
Saturated Fat: 24g
Cholesterol: 240mg
