Slow-Cooked Korean-Inspired Short Ribs With Green Onion and Pear Recipe

Why This Recipe Works

The flavors from a Korean kalbi marinade are transformed into a nuanced pan sauce.
Chinese black vinegar lends tang, while brown sugar and apple juice introduce a balanced dimension of sweetness.

Braised short ribs may be one of my favorite comfort foods: Cooked slowly, they become incredibly tender while absorbing all the flavors they're cooked with. Comforting and delicious? Absolutely. But summery? Not really.

So when I crave short ribs in hot-weather season, I find ways to lighten them up. Here, I cook the ribs in braising liquid that's inspired by Koreankalbimarinade, then serve them with white rice and a refreshing garnish of green onion and Asian pear.

Like any braise, properly browning the meat is important, since it helps build the sauce's depth of flavor. I find a mixture of low-sodium soy and ponzu sauces works particularly well for this dish, since even low-sodium versions of the former still pack a punch—one that citrusy ponzu helps to take down a notch. Given the overall sodium content, I don't recommend adding additional salt, even when you brown the meat. Unless you're an extreme salt hound, you'll likely find the dish doesn't require it.

The additional liquids—mirin and apple juice—lend nuance and sweetness, as does the brown sugar that's incorporated into the sauce. Meanwhile, the short ribs get a touch of nuttiness from some toasted sesame oil. A dash of vinegar helps balance the whole thing out. I prefer inky, mellow Chinese black vinegar, which has an intrinsically smoky character. It's generally available in the Asian section of well-stocked grocery stores; however, rice vinegar is an acceptable substitute. Just be sure you use the unseasoned variety.

Once the meat finishes slow-cooking in the oven, I turn the braising liquid into a quick gravy by thickening it with a little of cornstarch. Just be sure to taste the cooking liquid before adding the cornstarch slurry: If it's too concentrated, dilute it with a little water and/or mirin before proceeding.

July 2014

Active30 mins

Total4 hrs

服务4 servings

A cold weather dish modified for warmer temps and summer meals.

1 1/2tablespoonsextra-virgin olive oil
1 1/2poundsboneless beef short ribs
Freshly ground black pepper
3mediumcloves garlic, minced
1 1/2tablespoons mincedfresh ginger
1/2cupmirinor sweet sherry, or more as needed
1/4cupponzu sauce
1/4cuplow-sodium soy sauce
1/4cupapple juice
1tablespoon烤芝麻油
1/2cupplus2tablespoonswater, plus more as needed
1/3cup packeddark brown sugar
2tablespoonsChinese black vinegaror unseasoned rice vinegar
2tablespoonscornstarch
Cooked white rice, for serving
2green onions, thinly sliced, including green parts
1Asian pearor other just-ripe pear, cored and cut into matchsticks

调整奥维n rack to lower-middle position and preheat oven to 325°F (160°C). 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.

Serious Eats / Julia Estrada
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.

Serious Eats / Julia Estrada
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.

Serious Eats / Julia Estrada
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. Serve short ribs over rice, drizzled with gravy and garnished with green onion and pear.

Serious Eats / Julia Estrada

Special Equipment

Dutch oven

Notes

The meat will be dark outside, almost black in fact. Don't worry: This doesn't mean it's burned. It's due to the numerous dark components in the dish, such as soy and ponzu sauces, dark brown sugar and black vinegar.

Make Ahead and Storage

The short ribs may be made and refrigerated up to two days in advance. Simply reheat the meat gently in the juices. Do not garnish until right before serving.

Nutrition Facts(per serving)
792	Calories
30g	Fat
98g	Carbs
29g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	792
% Daily Value*
Total Fat30g	39%
Saturated Fat 11g	53%
Cholesterol94mg	31%
Sodium979mg	43%
Total Carbohydrate98g	36%
Dietary Fiber 4g	16%
Total Sugars 40g
Protein29g
Vitamin C 31mg	156%
Calcium 79mg	6%
Iron 5mg	30%
Potassium 748mg	16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)