Braised Short Ribs
I am so excited for Halloween! My boys are going to be Mario and Luigi! We got the costumes all ready to go and I just can’t wait to see them in overalls and those cute hats! What are your plans for Halloween?
Today, I’d like to share a pretty good Korean recipe that you can make at home very easily. And if you have a pressure cooker, the meat will be so tender and it will literally melt in your mouth. But if you don’t have a pressure cooker, this traditional method will work, too. But the meat may not be as tender as you’d like.
I marinaded the short ribs for about 30 minutes but of course, I think that it will be even better if you marinade it longer, maybe even overnight. The meat was tender and delicious with the marinade.
The sauce isn’t too difficult to make – simple Asian ingredients. The sauce is sweet and flavorful. I remember having short ribs a lot as a side dish in Korea. The only difference is that this one is boneless short ribs whereas I used to eat a lot of the bone-in ribs, which in my opinion is more tender, probably because of the fat content around the bones. But the choice is yours! I personally haven’t seen bone-in short ribs where I live… which is kind of sad. But if you don’t like bone-in meat like my husband, then these boneless short ribs will work perfectly.
*Marinade the ribs at least 30 minutes, however, you can make the marinade the night before you want to cook it in the refrigerator. The flavors will soak into the ribs nicely.
- 1½ lbs beef short ribs, boneless (or bone-in)
- 1 cup shiitake mushrooms, halved
- For marinade Sauce:
- 5 tablespoons soy sauce
- 2½ tablespoons sake (rice wine)
- 2½ tablespoons mirin
- 3½ teaspoons sugar
- 2 cloves garlic, finely chopped
- ⅛ teaspoon ground chili pepper
- Tenderize the ribs by pounding them using the other side of the blade of your knife. Cut ribs into serving pieces. Remove any excess fat (unless you like the fat)
- Combine all marinade ingredients in a medium bowl. Add the ribs. Let stand for 30 minutes or you can marinade longer in the refrigerator.
- Bring the marinade in a pot over medium high heat. Add the shiitake mushrooms. Cover and reduce the heat to medium low heat, and continue to cook until the meat is tender and the liquid is boiled down to half, constantly skimming.
- Serve with rice if desired.