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Korean Braised Short Ribs Recipe

Discover your newest comfort dish: Korean Braised Short Ribs recipe. We have partnered with @hermanathome to create this cozy dish in out 3.6 Qt Enameled Cast Iron Braiser. The tender meat is simmered in a mouth-watering spicy, savory, and sweet sauce. Smother the sauce, meat and vegetables over white rice for the ultimate comfort dinner recipe.


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Korean Braised Short Ribs in White Enameled Cast Iron Braiser

Recipe Summary

Prep time

15 minutes

Cook time

2 hours

Servings

4

Category

Dinner

Recipe Ingredients

  • ½ whole korean pear
  • ⅓ cup soy sauce
  • 1 ½ tablespoons brown sugar
  • 1 tablespoon honey
  • 1 tablespoon mirin
  • 4 cloves garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon sesame oil
  • ½ teaspoon salt

  • 2 pound beef short ribs, rinsed
  • 4 cup of water, divided + extra for boiling
  • 3 Thai chili, seeds removed and chopped finely
  • ½ teaspoon red chili flakes
  • 6 dried shiitake mushrooms, soaked in water and rehydrated then cut in half
  • 3 carrots, cut into 1 inch pieces
  • 8 frozen or fresh chestnuts (optional)
  • Chopped scallions, garnish

Recipe Directions

1. In a blender, add korean pear, soy sauce, brown sugar, honey, mirin, garlic, and ginger into a blender and blend until smooth. Set sauce aside.


2. In a Braiser, bring water to a boil and add short ribs. Boil ribs for 10 mins to remove dirt and scum. Carefully remove ribs from the Braiser and drain all of the water. Wash the Braiser and put back on the stove.


3. On medium-high heat, heat sesame oil and add short ribs in the Braiser and sear on all sides until browned, about 3 to 4 minutes on each side. Pour blended sauce and 2 cups of water into the Braiser and simmer over medium-low heat, covered, for about 1 hour, stirring occasionally to ensure ribs are evenly coated in sauce.


4. Add Thai chilis, red chili flakes, mushrooms, carrots, optional chestnuts, and 1 cup water and simmer, covered, for another 30 to 35 minutes, stirring occasionally to ensure even cooking. Short ribs should be tender but continue to braise a bit longer if still tough. After cooking, if your sauce is still watery, reduce for another 5 to 10 minutes with lid uncovered. If your sauce is too reduced, add a bit of water to loosen to get a thicken sauce consistency.


5. Serve short ribs with rice and garnish with chopped scallions.

FAQ

Do I have to boil the short ribs first?

Yes. Boiling the short ribs before braising them helps the ribs tenderize and allows then to be more juicy.

What Braiser do you recommend?

We recommend using our Larder & Vine 3.6 Qt Enameled Cast Iron Braiser. The enameled cast iron allows for even cooking and amazing heat retention which is best for cooking meals low and slow. It also is equipped with a lid with self-basting drip bumps so you never lose any flavor.

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