Korean braised short ribs
Slow braising makes this tough cut of meat flavorful and buttery tender
- slow cooker
For the braising liquid
- 1 white onion (julienne)
- 10-12 cloves garlic (sliced)
- 2 tablespoons ginger (minced)
- 4 cups beef broth
- ¾ cup soy sauce or tamari
- ¼ cup brown sugar
- 2 tablespoons rice vinegar
- ¼ cup gochujang
- 1 tablespoon dark sesame oil
For the short ribs
- 2 tablespoons olive oil
- salt and black pepper
- 8 long-cut bone-in beef short ribs (5-6 pounds, trimmed of excess fat)
- 2 tablespoons cornstarch
- 1 bunch scallions (cut on the bias)
- 2 tablespoons sesame seeds
- Kimchi (for serving)
- Shredded carrots (for serving)
- Cooked sticky rice (for serving)
For the braising liquid
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Combine all ingredients in a slow cooker set on high, and mix well.
For the short ribs
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Place a large skillet over medium high heat. Add the oil and allow to heat for 2-3 minutes or until rippling.
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Generously season the ribs with salt and pepper on all sides. Sear the ribs, 2-3 minutes per side. until deeply golden.
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Transfer the ribs to the slow cooker and cook on high for 6 hours or until fork tender.
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Drain the braising liquid into a sauce pan and set over high heat. Reduce by half.
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Mix the cornstarch with ¼ cup of water. Whisk the cornstarch slurry into the reduced braising liquid. cook for 2 minutes, or until thickened. Remove from heat.
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To serve, divide the rice onto four plates. Place 2 short ribs on each plate, and drizzle with the sauce. Top with carrots, scallions, and sesame seeds.
Ask your butcher for long-cut beef short ribs on the bone, or chuck tail flap if you prefer boneless ribs like me. Beef short ribs can appear intimidating at first with their boney, hunky appearance. Don’t let that scare you! If you get the chuck tail flap, you’ll need to have the butcher cut them into sections, or you can do it at home with a sharp knife. Cut the pieces much larger than you would think is necessary, as they will shrink by about 40%-50%.
Chef J. - The Culinary Evangelist 
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