Passion For Cooking!

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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
⅓ 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)

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