Korean Oven Braised Short Ribs

We cannot wait to share this Korean Oven Braised cut of beef recipe with you! It’s a saucy, tender, flavorful twist on our Oven Braised Short Ribs!

Ok, back to those short ribs! Where can we even start?! This recipe for Korean Oven Braised cut of beef is even more wildly delicious than it looks! they appear like you’ve slaved away within the kitchen for hours and days, but they're so easy! They practically cook themselves!

Korean Oven Braised Short Ribs

The key ingredient during this , besides the cut of beef themselves, is gochujang. it's a backbone of Korean cooking and has the foremost incredible flavor! It makes the ribs a touch sweet and a touch spicy and batch delicious!

What is Braising?

Braising…it sounds so complicated and professional, but really, there’s nothing to it! it's a combination-cooking method that uses both wet and dry heat. Generally, the food is first sautéed or seared at a heat , then finished during a covered pot at a lower temperature while sitting in liquid.

For these cut of beef , we dredge them flour, salt and pepper, then brown all of them sides during a dutch oven. After sauteing some garlic and ginger, the liquids are added to the dutch oven and it all goes into oven to braise.

INGREDIENTS:

• 8 Beef Short Ribs
• 3/4 Cup Flour
• 1 Teaspoon Kosher Salt
• 1/2 Teaspoon Pepper
• 3 Green Onions finely chopped
• 4 cloves Garlic  crushed
• 1 Teaspoon Fresh Ginger finely grated with a microplane
• 1/4 Cup Rice Wine Vinegar 
• Zest of 2 Limes
• 1/4 Cup Lime Juice
• 1 Tablespoon Gochujang found on the Asian foods aisle of any grocery store by the soy sauce, teriyaki sauce etc
• 1/4 Cup Low Sodium Soy Sauce or Tamari
• 1/4 Cup plus 1 Tablespoon Brown Sugar 
• 1 Tablespoon Sesame Oil 
• 1 Teaspoon Better Than Bouillon Roast Beef
• 1 1/2 Cups Water
• 1 Chili Pepper sliced for serving 
• Additional Green Onions for serving
• 1 Tablespoon Chopped Cilantro for garnish
• Sesame Seeds for Garnish
• Rice for Serving

INSTRUCTIONS:

1. Heat the oven to 375.
2. Place the flour, salt and pepper in a pie dish or pan.
3. Coat each rib on all sides with the flour and set aside.
4. Heat a dutch oven (this is our absolute favorite) or oven safe pot over medium high heat with a few drizzles of olive oil. Add 3-4 ribs at a time, browning on each side and remove to a plate.
5. Wipe out any black flour if there is any, leaving any browned bits in the pan.
6. Prepare the measurements of the ingredients in a glass measuring cup except the garlic and ginger.
7. Add a drizzle of oil if the pan is dry, tilting to coat the pan.
8. Sauté the garlic and ginger over medium heat, stirring often.
9. Quickly add the liquids into the pot, scraping the browned bits up off of the bottom of the pan using a wooden spoon.
10. Return the ribs to the pot and reheat to a boil.
11. Place the lid on the dutch oven and carry it to the oven, arranging it on the very center rack.
12. Cook the ribs with the lid on for 2 1/2 hours, checking the meat to be sure it is tender and there is enough liquid at this point. If the meat is not tender, return to the oven for another 20-40 minutes. We've never had to do this, but if you do, just keep an eye on it.
13. Carefully take the pot out of the oven and spoon liquids over the ribs. Top with garnishes and serve over Jasmine Rice.

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