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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Why use the Larder & Vine Braiser?
Make every recipe taste even better by simply swapping out your old frying pans and pots for our 3.6 Qt Braiser or any piece from our Enameled Cast Iron Cookware Collection . You'll see the difference in quality once you get your hands on your own set.
Their heavy weight shows just how durable they are and speaks to their long-lasting lifespan. Sealed with 3 layers of enamel coating for a smooth, quality finish. When taken care of properly, your Braiser can last for generations. Now you, your kids, and your grandchildren will all be able to enjoy flavorful family recipes made in a family heirloom .
Discover more recipes using Larder & Vine's enameled cast iron cookware line here!
Recipe Summary
15 minutes
2 hours
4
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. Blend the Marinade
In a blender, add Korean pear, soy sauce, brown sugar, honey, mirin, garlic, and ginger, and blend until smooth. Set sauce aside.
2. Parboil the Short Ribs
In a Braiser, bring water to a boil and add short ribs. Boil ribs for 10 minutes to remove dirt and scum. Carefully remove ribs from the Braiser and drain all of the water. Wash the Braiser and put it back on the stove.
3. Sear and Simmer in Sauce
On medium-high heat, heat sesame oil and add short ribs to the Braiser, searing on all sides until browned — about 3 to 4 minutes per side. Pour in the blended sauce and 2 cups of water, then simmer over medium-low heat, covered, for about 1 hour, stirring occasionally to ensure the ribs are evenly coated in sauce.
4. Add Vegetables and Continue Braising
Add Thai chilis, red chili flakes, mushrooms, carrots, optional chestnuts, and 1 cup of water. Simmer, covered, for another 30 to 35 minutes, stirring occasionally to ensure even cooking. The short ribs should be tender — if still tough, continue to braise longer. If the sauce is too watery, uncover and reduce for another 5 to 10 minutes. If too thick, add a splash of water to loosen it.
5. Garnish and Serve
Serve the short ribs with rice and garnish with chopped scallions.
Serving Suggestions
Serve these Korean Braised Short Ribs over a bed of steamed jasmine rice, allowing the rich sauce to soak in. Add a side of pickled vegetables for a refreshing crunch that balances the tender, savory meat—perfect for a hearty meal!
For a delightful spread, pair the short ribs with roasted seasonal vegetables and a drizzle of sesame oil. Accompany with a light cucumber salad to enhance the dish’s flavor profile and create a well-rounded dining experience that’s ideal for any gathering.
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.
