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Nourishment

For The Love Of Cooking!

There is one skill we have all picked up with quarantine…cooking!

Red Wine and Soy–Braised Short Ribs

Ingredients

  •  4 lb. 2″-thick boneless beef short ribs or 5 lb. 2″-thick crosscut bone-in short ribs flanken style, cut into 2×2″ pieces
  •  Kosher salt
  •  2 Tbsp. plus 1 tsp. grapeseed or extra-virgin olive oil
  •  1 large onion chopped
  •  8 garlic cloves crushed
  •  1 2 ” piece ginger peeled, sliced ⅛” thick
  •  2 cups dry red wine
  •  ½ cup mirin sweet Japanese rice wine
  •   cup soy sauce
  •  ¼ cup packed light brown sugar
  •  ¼ mu radish or daikon about 8 oz., peeled, cut into 1″ pieces
  •  1 large egg beaten to blend
  •  Shilgochu or gochugaru coarse Korean hot pepper flakes, sliced scallions, and cooked rice (for serving)

Instructions

  1. Thoroughly season the short ribs with salt. Heat 2 Tbsp. oil in a small pot on medium-high heat. In 2 batches, cook the ribs while turning occasionally (turn the heat down if you need to so they don’t scorch), until they’re browned all over, 10–12 minutes per batch. Move those to a plate.

  2. Add the onion, garlic, and ginger to same pot and cook, stirring often, until they’re soft and lightly browned, 6–8 minutes. Add the wine and bring the pot to a boil. Turn the heat down and let it simmer until the liquid has reduced by half, 8–10 minutes. Add the mirin, soy sauce, brown sugar, and 2 cups water. Put the ribs back in the pot and get the liquid simmering. Partially cover the pot and cook, carefully adjusting the heat to maintain a very gentle simmer and adding splashes of water as needed, until ribs are tender and easily shredded and the sauce is thick enough to coat the meat, 3–3½ hours. Add the radish in about 1 hour before the ribs are done. Take them off the heat.

  3. Heat up the remaining 1 tsp. of oil in a large nonstick skillet over medium heat. Add the egg and tilt the pan to create a very thin 6–8″ circle. Cook just until the egg has set, about 1 minute, then roll it up into a cylinder. Move that to a cutting board and thinly slice into ribbons.

  4. Top the ribs with egg, shilgochu, and scallions. Serve with a side of rice.

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