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.
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.