Korean Braised Short Ribs

🧂 Ingredients

• 5 lbs bone-in short ribs
• 1 ½ tbsp toasted sesame oil
• 4 cloves garlic, minced
• 1- inch knob ginger, peeled and minced
• 3 carrots, diced
• 2 celery stalks, diced
• 1 yellow onion, thinly sliced
• 6 scallions, minced
• 1 red apple, grated
• 3 ½ tbsp palm sugar
• 1 tbsp Gochujang
• ¼ cup soy sauce
• 1 cup white wine
• 2 quarts 64 ounces chicken stock
• Coconut Oil for searing
• Cilantro for garnish

Instructions

• 1 Preheat the oven to 350 degrees Fahrenheit
• 2 Season the short ribs with salt on both sides.
• 3 Heat a cast-iron Dutch oven over moderate heat and coat with coconut oil.
• 4 Allow for the oil to glisten, and then place the short ribs in the pot. Cook for
  3-4 minutes until a golden-brown crust is achieved.
• 5 Flip the short ribs and continue to cook until both sides are golden brown.
• 6 Remove the short ribs from the pot and reserve.
• 7 Add the sesame oil to the pot and allow for it to glisten. Add the garlic,
  ginger, carrots, celery, and onion. Season with salt and cook until the onion is
  translucent, and the vegetables are tender around 3-4 minutes.
• 8 Add the scallions, apple, palm sugar, and Gochujang and cook for an additional 2
  minutes, allowing the sugar and Gochujang to caramelize.
• 9 Add the soy sauce, wine, and stock and cover the pot, and place in the oven.
• 10 Cook for 3 ½ hours until the meat is tender, and the braising liquid has reduced
  by half and turned into a thick ragù. Season to taste with salt. Serve with some
  cilantro sprigs.

Nutrition Info