Tender Braised Beef Short Ribs
Secret Recipe for Tender Braised Beef Short Ribs Using Australian Ribs (Featuring Onion Juice, Pear Juice, and Ginger Syrup)
Hello everyone, it’s Henri’s Sister! Today, I’m sharing a recipe for delicious braised beef short ribs, perfect for a celebratory meal. Instead of LA-style ribs, I’m using whole Australian beef ribs for stewing. They are wonderfully plump and much more affordable, at just $12,900 KRW per kg! (Domestic Korean beef is so expensive, haha). The key to amazing braised short ribs lies in proper preparation. Drawing out the blood is crucial for a clean, tender result. This recipe will guide you through achieving that perfect flavor and texture.
Main Ingredients- 2kg stewing beef short ribs (Australian or your preferred cut)
- 3 pouches of onion juice (store-bought or 2 blended onions)
- 1 pouch of pear juice (store-bought)
- 1 Tablespoon ginger syrup
- 1 Tablespoon minced garlic
- 1/2 cup soju (paper cup measure)
- 2 stalks of green onion
- 2 Tablespoons sesame oil
- A pinch of black pepper (about 10 grinds)
Cooking Instructions
Step 1
First, rinse the 2kg of stewing beef short ribs under cold running water several times. Properly removing the blood is the secret to eliminating any gamey odor. I usually soak them in cold water for about half a day (around 6 hours) until the meat’s color changes to a pale pink or white. This thorough soaking is essential for a clean taste.
Step 2
Look at the difference after soaking the ribs in cold water for half a day! Removing the blood makes the meat taste so much cleaner, almost like pork. You might notice quite a bit of fat on top; trim off any excessive pieces. A little bit of fat clinging to the meat is okay. (After trimming, rinse the ribs again and pat them dry.)
Step 3
Now, it’s time to marinate the ribs. Place the blood-removed ribs into a large bowl or an airtight container.
Step 4
Add 1 pouch of pear juice. Pear juice helps to tenderize the meat and adds a subtle sweetness.
Step 5
Next, add 3 pouches of onion juice. Onion juice is a secret ingredient that enhances the flavor and makes the meat incredibly tender. If you don’t have store-bought onion juice, you can blend about 2 onions and use the juice. Using plenty of onion juice not only tenderizes the meat but also effectively removes any unwanted odors.
Step 6
Add 1 heaping Tablespoon of minced garlic for a boost of flavor.
Step 7
Pour in 1/2 cup of soju (measured with a paper cup). As the alcohol evaporates during cooking, it effectively removes the gamey smell from the meat.
Step 8
Add 1 full cup of soy sauce (measured with a paper cup) for a rich umami flavor. You can adjust the amount of soy sauce to your preference.
Step 9
Grind black pepper about 10 times over the ribs. Black pepper helps to enhance the overall flavor profile of the beef.
Step 10
Add 1 Tablespoon of ginger syrup for a fragrant and deep flavor. If you don’t have ginger syrup, a small amount of minced fresh ginger can be used as a substitute.
Step 11
Drizzle in 2 Tablespoons of sesame oil for a nutty aroma and rich taste.
Step 12
Chop the 2 green onions into large pieces. Using both the white and green parts will add a nice visual and flavor contrast.
Step 13
Now, gently mix everything together with your hands, ensuring the marinade coats the ribs and green onions evenly. Marinating the ribs like this allows the flavors to penetrate deeply, resulting in a much tastier dish.
Step 14
Cover and let the ribs marinate in the refrigerator for at least 4 days. The longer they marinate, the more the flavors will meld and the more tender the ribs will become. (Stirring the ribs once a day will help distribute the marinade evenly.)
Step 15
Transfer the marinated ribs to a pot, enough for one meal. You can use a pressure cooker, but I personally prefer simmering them in a regular pot. Pressure cookers can sometimes make the meat too soft, so I find that slow simmering in a regular pot yields better texture and flavor. Thanks to the onion juice, these ribs will be exceptionally tender!
Step 16
Cover the pot and simmer over medium-low heat until the ribs are very tender. Check periodically to ensure the liquid doesn’t dry out, adding a little water or broth if needed. This should take about 40 minutes to 1 hour.
Step 17
Behold the perfectly cooked, thick beef short ribs! The enzymatic action from the onion juice makes them incredibly tender. Your delicious braised beef short ribs, full of deep flavor and melt-in-your-mouth texture, are now ready!
Step 18
Here is the beautifully presented braised beef short ribs, served as part of a special meal. The whole family enjoyed it immensely! These ribs were incredibly tender and flavorful, making it a truly satisfying dish.
