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Red Wine and Soy–Braised Short Ribs

Red Wine and Soy–Braised Short Ribs

These richly flavored ribs are a riff on kalbi jjim, a traditional special-occasion dish. Red wine adds depth and complements the soy and mirin.

Ingredients

  • 4 lb. 2"-thick boneless beef short ribs or 5 lb. 2"-thick crosscut bone-in short ribs (flanken style), cut into 2x2" pieces
  • 2 Tbsp. plus 1 tsp. grapeseed or extra-virgin olive oil
  • 1 2" piece ginger, peeled, sliced ⅛" thick
  • ½ cup mirin (sweet Japanese rice wine)
  • ¼ cup (packed) light brown sugar
  • ¼ mu radish or daikon (about 8 oz.), peeled, cut into 1" pieces
  • 1 large egg, beaten to blend
  • Shilgochu or gochugaru (coarse Korean hot pepper flakes), sliced scallions, and cooked rice (for serving)

Recipe Preparation

  • Season short ribs all over with salt. Heat 2 Tbsp. oil in a small pot over medium-high. Working in 2 batches, cook ribs, turning occasionally and reducing heat if needed to prevent scorching, until browned all over, 10–12 minutes per batch. Transfer to a plate.

  • Add onion, garlic, and ginger to same pot and cook, stirring often, until softened and lightly browned, 6–8 minutes. Add wine; bring to a boil. Reduce heat and simmer until liquid is reduced by half, 8–10 minutes. Add mirin, soy sauce, brown sugar, and 2 cups water. Return ribs to pot and bring liquid to a simmer. Partially cover pot and cook, reducing heat to maintain a very gentle simmer and adding splashes of water as needed, until ribs are very tender (they should shred easily) and sauce is thick enough to coat meat, 3–3½ hours. Add radish about 1 hour before ribs are done. Remove from heat.

  • Heat remaining 1 tsp. oil in a large nonstick skillet over medium. Add egg, tilting pan to create a very thin 6–8" circle. Cook just until set, about 1 minute, then roll up egg into a cylinder; transfer to a cutting board. Thinly slice into ribbons.

  • Top ribs with egg, shilgochu, and scallions. Serve with rice alongside.

  • Do Ahead: Short ribs can be made 3 days ahead. Let cool; cover and chill.

Reviews SectionThis turned out to be very tasty! My whole family loved it. I could not find daikon but used the regular radish and still tasted really good.This was a rare miss for BA in my opinion. I followed the recipe exactly but unfortunately it was a letdown on flavor. I removed the ribs once they were finished, added more garlic, ginger, water, salt, cayenne, a dash of sesame oil, and 1/4 cup of gochujang to the sauce and let it simmer for another hour or so. I think the base recipe was fine, but I certainly preferred my own riff on it.Brett StanleySan Francisco, CA06/12/20Make sure you let the wine mixture reduce enough! This was my mistake but in the end the dish tasted amazing!rachelkludeman4163Arkansas06/04/20Don't sleep on this recipe. It's easy to make and wildly flavorful/delicious.Really loved the flavor on these! I found the prep pretty minimal, just a long cook time (which is fine for quarantine cooking). I probably would only start with 1 cup of water next time, at the lowest of simmers it didn't reduce as much as the image, although it did produce silky soft and flavorful meat.AnonymousBerkeley, CA05/18/20Super delicious and very easy!AnonymousSydney, AU05/13/20Won cook-off contest at office the first time I made this. Amazing.AnonymousNaperville, IL05/16/19Amazing recipe!!!!!!!!!!! My family enjoyed it and it was my first time making this recipe!!!!!! Delicious! Sharing the recipe with friends.AnonymousMontreal, Quebec CANADA04/29/19A wonderful recipe, badly misnamed. Tastes like an English beef dish - rich and savory - with added Chilli spice. Doesn't taste like ANY Korean dish I've had in Korea or in the US.AlchemistGeorgeSan Francisco Bay Area04/07/19These turned out delicious! I made them a day ahead of serving which I would highly recommend, both for maximum flavor melding and also to be able to scrape off hardened fat when it comes out of the fridge. I did do a lot of fat skimming while it was cooking, but if you make it a day ahead, you could probably leave it all in there and take it out once it's solid. While the ribs were delicious and super tender, I can't say I could identify the Korean flavors really strongly over the wine. These would have been fine with more traditional short rib sides like mashed potatoes if that's your jam. I bought a little over 5 pounds of bone-in ribs and it really would only feed 6 people if everyone takes a reasonable portion (2-3 ribs each), so keep that in mind if you're buying for a crowd.SO GOOD! Made on Sunday and reheated for dinner on Monday. A new family-fav!AnonymousAshburn, Virginia03/19/19I usually love your recipes, but I have to say meh on this one. A lot of work and not much depth of flavor. Quite boring actually. Very disappointed for the amount of prep.AnonymousHarrisburg pa. 03/18/19These ribs were fantastic. I made these for company and it blew them away. The ribs do come out a bit salty due to braising in a soy mixture, so be cautious with how much salt you use to season the ribs initially.Based on my cooking experience, I did make a few tweaks to the process, but not the proportions of ingredients (except for using only 3lb of boneless beef ribs).-I initially seared the ribs, after a light brushing of vegetable oil and sprinkle of salt, on a sheet pan in the oven at 500F for 15 minutes.-In a Dutch oven I then followed the recipe to soften the onions, garlic and ginger, then added the other ingredients as directed.-Once the ribs were added back to the pot I cooked them covered in a 265F oven for 3.5 to 4 hours, skimming off any fat once or twice. To slightly thicken the sauce, I cooked the ribs with the the lid of the Dutch oven tilted to let some moisture escape, for about the last hour.-No Shilgochu, no problem. A light sprinkle of crushed red pepper flakes did the trick.AnonymousAlbany, NY03/18/19I made these in my Instant Pot. Used sauté setting to brown the ribs and then the onions/garlic/ginger. Also used this setting to reduce the wine. Canceled sauté setting and changes to pressure. Cooked for 45 minutes, (high pressure) then allowed 15 minutes natural release, followed by quick release of the remaining pressure. Cook time was spot on. Ribs perfectly tender. As expected, I ended up with way too much sauce but wanted to follow the recipe as written to see how it played out. Next time I would add only 1/2 to 1 cup water but keep the other liquids the same ( being sure to thoroughly reduce the wine) to give the sauce more depth. I pulled out the ribs and then thickened the sauce some with a cornstarch slurry. Again, used the sauté setting to get it to a simmer before adding the slurry. My ribs were beautifully browned and had great flavor. I did not add the radish and did not make the egg garnish due to late start on the dish. However, I did have some gochugaru to sprinkle on top of each serving, which we really liked. Served with rice. Will definitely make again-and in the IP!wendypNorth Carolina03/18/19Making it now, smells good, though why on earth do you not have a recipe for that beautiful kimchi that looks shellacked with a wonderful sauce?any recommendations for how to make this in an instant pot?Delicious! I halved the meat called for in the recipe, and made about 2/3 of the sauce (always nice to have more sauce!). Total cook time for the meat (simmering) was about 4 hours, though probably could have done this in a slow cooker. I made it on Sunday afternoon/evening, reheated on the stove-top with a couple tablespoons of gochujang on Tuesday and it made a perfect, easy weeknight dinner with leftovers! So good!The "jam" that this makes is absolutely delicious! Cooking down the red wine with the more traditional Korean flavorings is fantastic. For non-meat eaters, I: browned the aromatics, added the braising ingredients, simmered them partially covered for two hours, added the radish and 4# of 1" pieces of squid (broken down from 4 large frozen squid, cleaned), simmered them in the "jam" for an hour, and garnished it as described. Just wonderful, served with a mixture of 1-1/2 cups short-grain brown rice and 1/2 cup millet, cookedAnonymousBuffalo, NY03/04/19I decided to do the braising in a slow cooker. I should have left the cover slighty off to keep the broth thicker. When transfering everything to a slow cooker the cook time will longer. I went a litt too long, but it still came out a winner!! I even tried the persian crispy rice!! I boiled the rice a little too long and didn’t bake the rice long enough. However, I loved the flavor. I decided to use goji berries because that’s what I had in my fridge and it came out SO YUMS!! Next time i’ll cut the recipe down by half. Instead of the fennel, I used a Korean pear because I wanted that crispy sweet crunch my lettuce cups and that turned out really nice. I followed the fennel recipe to a tee except used the large korean pear vs fennel.Made these tonight - braising liquid was delicious, but my short ribs turned out tough and not tender - I thought that I followed the recipe exactly, what did I do wrong??To Anonymous from Portland, OR - the recipe states "4 lb. 2"-thick boneless beef short ribs OR 5 lb. 2"-thick crosscut bone-in short ribs" - The photo shows regular short ribs because that's probably what was used.AnonymousTerrebonne, OR03/01/19First off, great recipe with well done ratios. Definitely worth your time to make. I made it for two guy friends and it is now their favorite meal. However, two major points. 1) whatever you do, don't make it in a "small pot". Use a thick bottomed heavy medium-large pot or dutch oven, especially if choosing the 5lb of bone-in short ribs. 2) pre-searing the meat doesn't give you as clean braising liquid as pre-boiling out the fat. But I prefer the sear on the meat over boil, just skim the fat off the top as its braising and it comes out great!AnonymousHouston, TX02/27/19Recipe calls for Boneless or Flanken-Cut Short Ribs. Photo shows regular cut short ribs.AnonymousPortland OR02/27/19

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