Korean Braised Short Ribs, Take 2

Braised short ribs over steamed white rice

I wasn't satisfied with the way this recipe turned out the first time I prepared it (click the link below). Fortunately, I was able to recognize what the problem was: the wrong cut of beef cut with the grain. Now there's a recipe for some chewy beef.

Since the proper cut of beef was on sale, I bought a couple packs and made a do-over number one on the list of cooking priorities.

This time around, I skipped the vegetables and potatoes not because they didn't work with the beef and rice but because I 1. am lazy, and 2. was focused on getting the beef part straightened out.

Korean-Braised Short Ribs, Take 2
adapted from Week of Menu's Korean Braised Short Ribs

2 1/2 to 3 1/2 lbs of short ribs
1/2 c sugar
1/2 tsp black pepper
8 cloves of garlic, minced
1/2 c water
1/2 c soy sauce
1/4 c sesame oil
1/4 c rice wine
1 large onion, cut into chunks
2 carrots, cut into 2 inch chunks
1 potato cut into 2 inch chunks

Place beef into a large pot and cover with cold water. Let the beef sit in the water, about 45 minutes so meat is drained of blood. Drain water.

The water looked like sickly Kool-Aid after 45 minutes.

Slice the pale beef across the grain, cutting into the meat but not through to the bone.

I slashed each piece four times.

Return the sliced meat into a pot and cover with clean water. Bring the beef and the water to a boil. Reduce heat to a simmer and continue cooking 45 minutes.


Drain the beef and rub it clean of the foam and dirty bits. Rinse well under cool water.


Place sugar, garlic, and pepper in a clean large pot; add soy sauce, water, sesame oil and rice wine. Heat over medium heat until simmering, stirring until sugar is dissolved.


Add beef to the simmering liquid. Cook over medium low heat for 60 minutes or until beef is tender, turning often allowing different pieces of the beef to soak and cook in the liquid.



Mmm.  Oh yeah, mmm.  This is how beef short ribs should be: exceptionally tasty and quite tender.  Now I wish I'd included the carrots, onion and potato!  Ah, next time.  Of course, there will be one.  The next time short ribs are on sale, I'm loading up.

Cost:

• beef chuck short ribs: $12.39/3.55 lbs
• everything else, SWAG: $1

Total: $13.39 or $4.46 for each of three servings. 

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