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
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.
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.