Braised Short Ribs

Serves 4



3# Bone in Short rib 

Salt and Pepper

2 Medium yellow onions chopped

4 Medium carrots peeled and chopped

4 Cloves of garlic sliced

1 Tbsp ginger chopped

1 Tbsp Gochujang (Korean Red Pepper Paste)

2 Tbsp Honey

2 Cup red wine

2 Cup Mirin 

1/2 Cup Soy Sauce

Chicken stock to cover

6 Sprigs of thyme

1 Tbsp cornstarch

1 Tbsp cold water

1 Cup green onions sliced



Preheat the oven to 300F. 

Season the Short ribs with salt and pepper. Heat oil in a Dutch oven on medium high heat and sear each side for 5-6 minutes. Work in batches in order to create a good sear. Reserve Short ribs on the side. Keep enough excess fat to cook the vegetables and discard the rest. Add the onions and carrots and cook for 2-3 minutes followed by the garlic and ginger for 1-2 minutes. Mix the honey and Gochujang into the vegetable mix and cook for 1 minute. Add the red wine and mirin and scrape the bottom to deglaze the pot. Let it simmer until the liquid is reduced by half. Add the seared short ribs, soy, and thyme, cover with chicken stock then bring to a boil. Cover the Dutch oven and place it in the oven for 2 ½ -3 hours. When the short ribs are tender, gently remove them from the pot and skim off any excess fat. Make a slurry with the cornstarch and water, add to the braising liquid and bring to a boil to allow the cornstarch to thicken. Season with salt and pepper if needed. Garnish with sliced green onions.