Korean Braised Short Ribs (Kalbi Jjim)
- Serves 4 to 6
- 2 pounds short ribs, cut to 2- or 3-inch lengths
- 2 tablespoons peanut or vegetable oil
- 1 medium yellow onion, cut into large dice
- 5 or 6 garlic cloves, finely chopped
- 2 cups water
- 1/2 cup soy sauce
- 1/2 cup white wine
- 1 tablespoon sesame oil
- 1/2 cup sugar
- 3 carrots, cut into large dice
- 1 potato, cut into large dice
- Salt and pepper to taste.
1. Trim some of the excess fat from the short ribs (but don't go crazy). Score the meat by slicing 1/2-inch deep groves in the meat, against the grain. This helps the meat to absorb more of the braising liquid and results in more tender short ribs.
2. Place the ribs in large pot. Add enough water to cover the ribs. Bring the water to a boil, then reduce the heat to a simmer. Allow the beef to simmer for 10 to 15 minutes to remove excess blood and fat. Transfer the ribs to another dish with a slotted spoon, shaking off excess water. Discard the water.
3. Heat the oil in a Dutch oven or large pot. Sauté the onions and garlic until aromatic and the onions are soft and beginning to brown. Pour in the water, soy sauce, white wine, and sesame oil. Add the sugar and stir until it is fully dissolved. Add the drained short ribs, carrots, and potatoes. Bring the liquid to a boil, then reduce the heat to a simmer. Cook with the lid off, stirring occasionally, for 40 minutes, until the beef is tender but not yet falling off the bone. Season to taste with salt and black pepper.
4. Transfer the beef and vegetables to a serving dish and ladle the sauce on top. Serve with rice, maybe with a little kimchi on the side.