Premium Braised Beef Short Ribs (Galbijjim)
How to Make Delicious Braised Beef Short Ribs for Special Occasions and Birthdays: A Luxurious Beef Dish
Introducing the ultimate recipe for Braised Beef Short Ribs (Galbijjim), perfect for adding a touch of elegance to your family’s birthdays or any special celebration. Elevate your home dining with this exquisite Korean beef dish!
Key Ingredients for Royal-Style Braised Beef Ribs- 2kg prime beef short ribs (thoroughly de-veined)
- 1 large carrot (thickly sliced)
- 5 shiitake mushrooms
- 5 dried chili peppers (or 3-5 Korean red chili peppers for spice)
- A small handful of ginkgo nuts
- A few red dates (jujubes)
- A few chestnuts (peeled)
- 1 ripe pear (or 1 can of pear juice drink for sweetness and tenderizing)
- 2-3 Tbsp minced garlic
- A pinch of minced ginger (or ginger powder)
- 1 cup soy sauce (approx. 200ml)
- A pinch of black pepper
Cooking Instructions
Step 1
Begin by preparing 2kg of fresh beef short ribs. Properly removing the blood is crucial for a clean, savory flavor without any gamey smell. Submerge the short ribs in cold water and let them soak to remove blood for about 2-3 hours. Change the water periodically for best results. Pro Tip: Dissolving about 2 tablespoons of sugar in the water can significantly speed up the blood removal process.
Step 2
While the short ribs are de-veining, prepare the marinade. If you have a ripe pear, blend it to create a natural sweetener and tenderizer. If a fresh pear isn’t available, a 190ml can of pear juice drink makes an excellent substitute.
Step 3
In a bowl, combine the blended pear (or pear juice), 2-3 tablespoons of minced garlic, a pinch of minced ginger (or the equivalent amount of ginger powder), and optionally, half a blended onion. (Don’t forget the onion if using!). Let this mixture sit to allow the flavors of ginger and garlic to infuse thoroughly. Pro Tip: Freshly grated ginger offers a more vibrant aroma compared to powder.
Step 4
Once the blood has been removed, carefully inspect each piece of short rib. Trim away any excess fat. This step is important for reducing greasiness and highlighting the natural flavor of the meat.
Step 5
Place the trimmed short ribs into the prepared pear marinade. If you prefer a cleaner texture without visible garlic or ginger pieces, you can strain the marinade through a sieve and pour only the liquid over the ribs. Pro Tip: Don’t discard the strained solids; they can be added back later during the simmering process for extra flavor.
Step 6
Add 1 cup (approx. 200ml) of soy sauce to the ribs and marinade. Mix well to ensure every piece is coated. Let the ribs marinate for at least 30 minutes to allow the flavors to penetrate deeply.
Step 7
While the ribs are marinating, prepare the vegetables. Cut the carrot into thick slices, about 1.5-2cm thick. Round off the edges of the carrot slices with a knife; this prevents them from breaking apart during cooking and gives a more polished look.
Step 8
For the shiitake mushrooms, remove the tough stems. Score the caps with a cross shape using a knife; this helps the sauce penetrate better and makes them visually appealing. Trim any overly dirty parts from the bottom of the stems and set them aside to be cooked along with the ribs.
Step 9
Transfer all the marinated short ribs into a large, deep pot. Add enough water to fully cover the ribs. It’s better to start with more water, as some will evaporate during cooking.
Step 10
Bring the pot to a rolling boil over high heat. As it boils, diligently skim off any impurities and excess fat that rise to the surface. This step is key to achieving a clear and refined broth.
Step 11
Once the meat is partially cooked and becoming tender, add the dried chili peppers (or Korean red chili peppers), the prepared carrots, shiitake mushrooms, ginkgo nuts, red dates, and chestnuts. Reduce the heat to medium-low and let everything simmer gently together.
Step 12
For exceptionally tender ribs, simmer for approximately 2 hours from the moment you place the pot on the stove. Adjust the cooking time based on your preferred meat texture. Once cooked, taste the broth. If it’s too bland, add more soy sauce. For a touch of sweetness, add sugar or corn syrup to your liking. Finish with a pinch of black pepper for an aromatic touch.
Step 13
Your delicious Braised Beef Short Ribs are now ready! While it requires some patience, the resulting deep, rich flavor is absolutely worth the effort. This dish is a perfect centerpiece for holidays, birthdays, and any celebratory meal. Follow these steps, and you’ll achieve a restaurant-quality result at home!
