Short ribs require a long cooking period to break down the connective tissues, when done right, you end up with moist and flavourful meat. Short ribs feature prominently in Korean cooking either braised in sweet sauce or barbecued. Enjoy this moist and delicious short ribs recipe with some steamed rice and kimchi.
Ingredients
- 1 kg short ribs (I like flat cuts but you can use thick cut too)
- 60 ml Soy sauce
- 90ml Mirin
- 1 large onion (medium dice)
- 3 cloves garlic (crushed)
- Small piece of ginger (crushed)
- 1 red apple (peeled, cored and cubed)
- 1 Carrot (medium dice)
- ½ teaspoon sesame oil
- Salt (as required)
- Pepper (as required)
- 3 dried shitake mushrooms (hydrated and sliced)
- 1 Tablespoon brown sugar
- ¼ teaspoon cayenne pepper.
- 1 tablespoon vegetable oil.
- Toasted sesame seeds (garnish)
Instructions
- Preheat oven to 170˚C
- Wash ribs and pat dry.
- Hydrate the mushrooms with 1 cup of hot water and save the liquid.
- Season with salt and pepper and sear the ribs in a hot skillet. Set aside.
- Add 1 tablespoon of vegetable oil to pan and slowly sweat onions.
- Add all the other ingredients to the pot except the short ribs, carrot and apples. Add liquid from the mushrooms. Bring to a simmer and taste for seasoning.
- Add the short ribs and cook covered in the oven for 1 hour or on stove top on medium heat.
- After 1 hour add the carrots and apples and cook for a further 30 minutes or until meat is tender and falling off the bones. Serve with rice and kimchi. Sprinkle with toasted sesame seeds.
