Look at what's cookin

My adventure's in feeding my family

Slow-Cooked Korean Short Ribs With Green Onion and Pear August 6, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

I seriously love short ribs. They are super meaty (and yes sometimes fatty) and when cooked correctly they are super tender. This recipe calls for a kalbi style sauce which I am in love with. Korean beef is one of my all time favorite flavors but I normally only find it with a thin cut of meat. I really enjoyed the flavors with this hardy cut of beef.


  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 pounds boneless beef short ribs
  • Freshly ground black pepper
  • 3 medium cloves garlic, minced
  • 1 1/2 tablespoons minced fresh ginger
  • 1/2 cup mirin or sweet sherry, or more as needed
  • 1/4 cup ponzu sauce
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup apple juice
  • 1 tablespoon toasted sesame oil
  • 1/2 cup plus 2 tablespoons water, plus more as needed
  • 1/3 cup packed dark brown sugar
  • 2 tablespoons Chinese black vinegar or unseasoned rice vinegar
  • 2 tablespoons cornstarch
  • Cooked white rice, for serving
  • 2 green onions, thinly sliced, including green parts
  • 1 Asian pear or other just-ripe pear, cored and cut into matchsticks

photo 1



Adjust oven rack to lower-middle position and preheat oven to 325°F. Heat oil in an oven-safe Dutch oven over high heat until shimmering. Season meat generously with pepper, then sear until browned on all sides, about 4 minutes per side.

Reduce heat to medium. Add garlic and ginger and cook, stirring constantly, until browned, about 2 minutes. Add mirin and scrape up any browned bits from bottom of Dutch oven. Add ponzu sauce, soy sauce, apple juice, sesame oil, 1/2 cup water, brown sugar, and vinegar and stir to combine.

Bring to a simmer, cover, and transfer to oven. Braise, turning beef once and adding water if necessary to keep it halfway submerged throughout cooking, until beef is fork-tender, about 3 1/2 hours.


photo 2

Transfer beef to a platter and skim fat from cooking juices in Dutch oven. Taste cooking juices: If too concentrated, dilute to taste with water and/or mirin. Combine cornstarch with remaining 2 tablespoons water, whisking thoroughly to remove any lumps. Whisk cornstarch slurry into cooking juices, bring to a boil over high heat, and cook until gravy is thickened, about 2 minutes.


Serve short ribs over rice, drizzled with gravy and garnished with green onion and pear.
photo 3

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