Tender Braised Beef Short Ribs
Make Delicious Braised Beef Short Ribs: Soaking, Seasoning, and Recipe Guide
A must-have dish for any holiday feast! This recipe for tender and succulent braised beef short ribs will impress your guests. Learn the secret to perfectly soaking the ribs to remove any gaminess, and discover a rich seasoning blend that guarantees a flavorful and satisfying meal. Make your holiday table abundant and delicious with these amazing braised short ribs!
Main Ingredients- 1kg Beef Short Ribs
- 200g Radish
- 1/2 Onion
- 1/3 Carrot
- 1 Leek
- 1 Red and Green Chili Pepper
- 700ml Water
Braising Sauce- 1 slice Ginger
- 1/2 Pear
- 1/2 Onion
- 2 Tbsp Minced Garlic
- 1 Tbsp Sugar
- 2 Tbsp Corn Syrup (or Oligodang)
- 2 Tbsp Mirin (or Cooking Wine)
- 10 Tbsp Soy Sauce
- Pinch of Black Pepper
For Soaking- 1 Tbsp Sugar
For Parboiling- 2 Bay Leaves
- 10 Peppercorns
- 1 slice Ginger
- 1/2 Pear
- 1/2 Onion
- 2 Tbsp Minced Garlic
- 1 Tbsp Sugar
- 2 Tbsp Corn Syrup (or Oligodang)
- 2 Tbsp Mirin (or Cooking Wine)
- 10 Tbsp Soy Sauce
- Pinch of Black Pepper
For Soaking- 1 Tbsp Sugar
For Parboiling- 2 Bay Leaves
- 10 Peppercorns
- 2 Bay Leaves
- 10 Peppercorns
Cooking Instructions
Step 1
Rinse the beef short ribs (1kg) under running water once. Place them in a large bowl, cover with enough cold water to submerge the ribs, and add 1 tablespoon of sugar. Let them soak for about 1 hour to remove excess blood. The sugar helps to draw out the blood and impurities, minimizing any gamey odor.
Step 2
After soaking, drain the ribs and rinse them again under cold water. Transfer the rinsed ribs to a pot, add enough water to cover them completely, along with 2 bay leaves and 10 peppercorns. Bring to a boil and parboil for about 10 minutes. This step is crucial for removing any remaining blood and impurities, ensuring a clean and delicious braised dish without any off-flavors.
Step 3
Discard the parboiling liquid and thoroughly rinse both the short ribs and the pot. Clean the pot well before proceeding to the next step.
Step 4
Now, let’s prepare the special braising sauce that defines the flavor. In a blender, combine 1 slice of ginger, 1/2 pear, and 1/2 onion. Blend until smooth. Transfer this mixture to a bowl and add 2 tablespoons of minced garlic, 1 tablespoon of sugar, 2 tablespoons of corn syrup (or Oligodang), 2 tablespoons of mirin (or cooking wine), 10 tablespoons of soy sauce, and a pinch of black pepper. Mix everything together well until thoroughly combined. Your delicious braising sauce is ready!
Step 5
Pour the prepared braising sauce over the parboiled short ribs in the clean pot. Add 700ml of water. Bring the mixture to a boil over high heat. As it boils, skim off any foam or scum that rises to the surface – this is essential for a clear broth and clean taste. Once skimmed, cover the pot with a lid, reduce the heat to medium, and simmer for 30 minutes.
Step 6
While the ribs are braising, prepare the vegetables. Cut the radish (200g) and carrot (1/3) into large, bite-sized pieces, about 2-3cm. To prevent them from becoming too soft and breaking apart during cooking, use a vegetable peeler to round off the sharp edges of the cut pieces.
Step 7
Cut the onion (1/2) into large chunks. Cut the leek (1) in half lengthwise and then into long pieces. Slice the red and green chili peppers diagonally for garnish and flavor.
Step 8
After the ribs have braised for 30 minutes, add the prepared radish and carrot to the pot. Cover again and continue to simmer for another 20 minutes, allowing the vegetables to soften and absorb the flavors of the braising liquid. The ribs will also impart their delicious taste into the vegetables.
Step 9
Once the radish and carrot are nearly tender, add the chunky onion pieces and cook for about 5 more minutes. When the onion becomes translucent and tender, remove the lid. Increase the heat slightly to reduce the sauce until it’s wonderfully glossy and coats the ribs. Stir occasionally to prevent sticking to the bottom of the pot.
Step 10
When the sauce has thickened and is just coating the bottom of the pot, add the sliced leeks and chili peppers. Cook for a final minute or two, just until the leeks and peppers are slightly wilted but still vibrant. This will bring together the flavors and create a visually stunning and incredibly delicious braised beef short ribs dish!
