Ingredients
8 pounds of English-cut beef short ribs
1/2 cup sake (Japanese rice wine) - sub for beef broth or water
1/2 cup brown sugar
1/2 cup soy sauce
1/4 cup rice vinegar
1/4 cup mirin
2 tbsp sesame oil
10 whole garlic
3" ginger (julienne or cut into slices)
3 dried chilis (optional)
1 tsp salt
1 tsp black pepper
Instructions
- In medium-high heat, brown the short ribs. Do not crowd, do it in batches.
- While the beef short ribs are browning, prep the rest of your ingredients. Ginger, garlic, and sauce.
- Set the beef aside and remove excess fat using a paper towel.
- Add the ginger, garlic, and dried chilis. Saute until fragrant for 1-2 minutes.
- Add the sauce to the dutch oven.
- Add back the beef short ribs, and juices.
- Bring it to a boil, and bring the temperature down to a low simmer for 2 hours or until the short ribs are tender.
- Skim the fat from the top. Use a strainer and remove the ginger, garlic, and chilis. Squeeze out all the juices.
- Put the remaining braising juices back in the pot and reduce the sauce.
- Add a little cornstarch slurry (mixture of cornstarch and water) into the sauce to let it thicken.
- Serve it with white rice or noodles.
Notes
For best results, chill overnight as the fat rises and solidifies, which makes it easier to remove the fat.
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Category: mains
- Method: braising
- Cuisine: asian