Connect with us

Hi, what are you looking for?



Passion For Cooking!

var pref_bf_event_title_prefix = ‘BeachFront’;var prefMainPlayer=pref_bf_event_title_prefix;

During the time spent isolating, one valuable skill we’ve all acquired is cooking!

Red Wine and Soy–Braised Short Ribs


  •  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)


  1. Season the short ribs thoroughly with salt. Using a small pot, heat 2 Tbsp. oil over medium-high heat. Cook the ribs in 2 separate batches, ensuring they are browned all over by turning occasionally (adjust heat if necessary to prevent scorching), a total of 10–12 minutes per batch. Then place them on a plate.

  2. In the same pot, add the onion, garlic, and ginger. Cook and stir until they become soft and lightly browned, approximately 6–8 minutes. Pour in the wine and bring to a boil. Simmer until the liquid reduces by half, about 8–10 minutes. Add the mirin, soy sauce, brown sugar, and 2 cups of water. Return the ribs to the pot and bring the liquid to a simmer. Partly cover the pot and cook, ensuring a gentle simmer is maintained, adding water as needed. Cook until ribs are tender and the sauce thickens enough to coat the meat, approximately 3–3½ hours. Add the radish about an hour before the ribs finish cooking. Remove from heat when done.

  3. In a large nonstick skillet over medium heat, heat the remaining 1 tsp. of oil. Crack an egg into the skillet, tilt to form a thin 6–8″ circle, and cook until the egg sets, around 1 minute. Roll the cooked egg into a cylinder, transfer to a cutting board, and slice into thin ribbons.

  4. Garnish the ribs with egg, shilgochu, and scallions. Serve alongside some rice.

You May Also Like


Swimming is a revitalizing workout for those who have a fondness for water. Individuals who are fearful of water or lack swimming skills are...


As an individual embarking on a weight loss journey, one of the most challenging aspects has been maintaining a diet below 1200 calories without...


Are you stocking up your pantry with weight loss foods? These are the foods advertised as aiding weight loss on television. Have you ever...


Throughout my entire existence, I have never utilized Coconut Oil for culinary purposes. All I was familiar with was Parachute Coconut Oil, which my...