Korean Style Ginger Ale Braised Short Ribs Recipes

KOREAN-INSPIRED BRAISED SHORT RIBS

Steps:

• Preheat the oven to 375 degrees F.
• Heat the grapeseed oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs until brown on all sides, about 3 minutes per side. Reserve on a sheet tray.
• Add the Asian pear, lemongrass, ginger and scallions to the Dutch oven and cook for a few minutes. Add the gochujang and tomato paste and cook another minute or two to caramelize. Add the red wine, beef stock, soy sauce, sesame oil, orange zest and juice, fish sauce, brown sugar, sesame seeds and 2 cups water and bring to a simmer. Add the short ribs back, nestling them in so they are covered with liquid. Braise in the oven for 40 minutes.
• Lower the oven temperature to 250 degrees F and continue to cook until the short ribs are fork-tender, another 2 hours and 15 minutes to 2 hours and 45 minutes.
• Transfer the short ribs to a sheet tray and cover with foil to rest. Strain the cooking liquid, return to the Dutch oven and reduce over medium-high heat until slightly thickened, 5 to 8 minutes. Serve the short ribs over the Sweet Potato Grits, with watercress and the sauce.
• Preheat the oven to 375 degrees F.
• For the sweet potatoes: Prick the sweet potatoes with a fork, wrap in aluminum foil and cook until they feel soft all the way through when you gently squeeze them, about 40 minutes. Allow the sweet potatoes to cool slightly, then scoop out the flesh and mash lightly with a fork. Set aside.
• For the grits: Place 4 cups of water and 1 teaspoon of the salt in a medium heavy-bottomed saucepot and bring to a boil over high heat. Whisk in the grits. Cook, stirring, until the mixture comes back up to a boil, then reduce the heat to the lowest setting, place a lid on top and let simmer for 15 minutes.
• Remove the lid and give the grits a good stir to help them finish absorbing the water. Add the sweet potatoes and stir until well mixed. Fold in the butter and nutmeg. Stir again until smooth. Add the remaining salt. Serve hot.

KOREAN BRAISED SHORT RIBS (GALBI JJIM)

Steps:

• Heat oven to 350°F.Mince 6 cloves of garlic and 8 scallions or 1/2 an onion (any color). Peel a 1-inch portion of ginger root. Set aside.Combine 2 Tbsp. chili garlic sauce, 1 1/2 tsp. sesame oil, 1/4 cup low-sodium soy sauce or Tamari, 1/4 cup brown sugar, and 4 tsp. rice vinegar in a small bowl. Whisk until completely combined.
• Place the short ribs in a bowl. Sprinkle them with 1/4 cup flour and toss until the ribs are coated.Heat a cast iron Dutch oven or large heavy-bottomed pan to medium-high on the stove top. Add 1 Tbsp. oil.Once the oil is hot (it should sizzle as the meat hits it) add half of the short ribs along with a pinch of salt and pepper. Saute the ribs for 3-4 minutes per side until completely seared. Remove from pan and set aside. Repeat this process with the second half of the ribs.
• Turn the heat to medium and add another Tbsp. of olive oil. Add the minced garlic and onions to the pan. Grate a 1-inch portion of ginger. Saute for 2-3 minutes, stirring often.Return the seared short ribs to the pan. Pour the prepared sauce over the top along with 1 cup of beef broth. Stir the sauce together. Make sure the ribs are completely submerged in the braising liquid.
• Cover the Dutch oven and bake for 1 hour. Remove from oven and add 1/2 cup of beef broth. Cook for 1 more hour, covered.Remove and add another 1/2 cup of beef broth. Return and cook for another 30 minutes, covered. Cooking times may vary slightly depending on the thickness of the ribs. Once the ribs are tender, remove from the oven and serve.

KOREAN-STYLE GINGER ALE-BRAISED SHORT RIBS

Steps:

• Preheat the oven to 300°F. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Working in batches if necessary, brown the short ribs on all sides, 2 to 3 minutes per side. Transfer the ribs to a plate and clean the pot. Add the garlic, scallion whites and pale greens and remaining 2 teaspoons oil to the Dutch oven and cook over medium heat, stirring, until lightly browned, about 1 minute. Stir in the tomato paste and cook until the color darkens, about 30 seconds. Add the Canada Dry Ginger Ale and soy sauce and bring to a boil, stirring to incorporate the tomato paste. Gently place the ribs and any accumulated juices in the pot. Cover and cook in the oven until fork-tender, about 1½ hours. Transfer the pot to the stovetop, uncover and cook over medium heat, spooning the sauce over the ribs occasionally so they don't dry out, until the sauce is very thick and glazes the ribs, 25 to 30 minutes more. Meanwhile, finely chop the scallion greens. Mix half of them together with the jalapeno, lime zest and sesame seeds in a small bowl. (Reserve the remaining greens for another use.) Transfer the ribs to a platter, sprinkle with the sesame mixture and serve with lettuce leaves, steamed rice and kimchi.

KOREAN BRAISED SHORT RIBS (GALBI JJIM)

Steps:

• To make the sauce, combine the soy sauce, sesame oil, garlic, fresh ginger, ground ginger, brown sugar, water, rice wine, pear, kiwi, salt, and pepper in a large bowl. Whisk to combine.
• Fill a large stockpot with cold water. Soak the short ribs in the water for 30 minutes to 1 hour to pull out impurities. Drain. Score ribs by slicing shallow criss cross cuts across the meat.
• Fill the stockpot with clean water and bring to a boil. Simmer the short ribs in the water for 30 minutes. Drain. Return the simmered ribs to the pot; pour in the sauce, bring to a low boil. Simmer the ribs in the sauce for 60 minutes. Stir in the carrot, potatoes, green onions, yellow onion, chestnuts, and shiitake mushrooms. Simmer until vegetables are tender, at least 30 additional minutes.

SLOW COOKER ASIAN SHORT RIBS

Steps:

• Season short ribs with salt and pepper on both sides.
• Heat olive oil and sesame oil in a pot over medium-high heat and cook short ribs in batches until browned on all sides, 5 to 8 minutes. Place short ribs in a slow cooker.
• Stir together soy sauce, vegetable broth, rice vinegar, brown sugar, garlic, ginger, and crushed red pepper flakes in a bowl. Pour sauce over short ribs. Cover slow cooker.
• Cook on High until ribs are cooked through, about 4 hours. Remove ribs from sauce and keep warm.
• Pour sauce into a pot and cook on medium-low heat until reduced, about 5 minutes. Remove as much grease as possible. Mix cornstarch and water together in a small bowl until smooth. Pour into sauce and cook until thickened, 1 to 3 minutes.
• Pour sauce over short ribs and sprinkle sliced green onions on top.