Korean Braised Short Ribs
Korean braised short ribs in this version use boneless beef in a soy, ginger, garlic, and chili-garlic sauce. The meat is lightly flour-coated, browned, and cooked covered in the oven until tender enough to pull apart with a fork.
Ingredients
Marinade and Sauce
- 2 tablespoons chili-garlic sauce
- 1 1/2 teaspoons sesame oil
- 1/4 cup low-sodium soy sauce or tamari
- 1/4 cup brown sugar lightly packed
- 4 teaspoons unseasoned rice vinegar
- 6 cloves garlic minced
- 8 scallions sliced
- 1 inch fresh ginger peeled and minced
- 3 tablespoons olive oil divided
Main Ingredients
- 2 pounds boneless beef short ribs
- 1/4 cup all-purpose flour or suitable gluten-free flour blend
- 2 cups beef broth divided
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
As Needed
- beef broth additional, as needed during braising
- Scallions and sesame seeds optional, for garnish
Instructions
Brown and Build Sauce
- Heat oven to 350°F. Whisk chili-garlic sauce, sesame oil, soy sauce, brown sugar, and rice vinegar; season beef with salt and pepper, dust with flour, and shake off excess.
- Heat 1 tablespoon olive oil in a snug oven-safe pot over medium-high heat and brown half the ribs 3–4 minutes per broad side. Transfer to a plate and repeat with 1 more tablespoon oil and the remaining ribs.
- Reduce to medium and add the remaining 1 tablespoon olive oil. Cook scallions 2 minutes until softened, then garlic and ginger for 30 seconds.
- Add the mixed sauce and 1 1/2 cups broth, scraping up browned bits. Return ribs and juices; add extra broth as needed to reach halfway to two-thirds up the meat.
Braise
- Cover and bake at 350°F for 1 hour. Turn the ribs, add the reserved 1/2 cup broth, cover, and cook another 1–1 1/2 hours until fork-tender, adding broth as needed if the liquid falls below halfway.
- Skim excess surface fat and, if needed, simmer the sauce uncovered over medium-low heat for 3–5 minutes until it lightly coats a spoon. Divide into 4 portions with optional scallions and sesame seeds.
Notes
- Refrigerate meat with its sauce within 2 hours and use within 3–4 days.
- Freeze for up to 3 months and thaw in the refrigerator.
- Reheat leftovers covered to 165°F, adding broth as needed.