Braised Short Ribs - Fall-apart tender Korean beef ribs. Marinated, seared, and simmered in a rich combination of Asian-inspired flavors.

Braised Short Ribs




– 2 lb short ribs flanken cut, cut into bite size pieces – 2 tablespoons avocado oil – 2 cups chicken broth I like to use homemade – 3 tablespoons oyster sauce – 1 teaspoon tamari sauce or soy sauce – 2 tablespoons Chinese rice wine I like to use mirin – 1 tespoon black pepper freshly ground – 1 tablespoon corn starch – 2 tablespoons water cold – 2 tablespoons green onion or chives finely chopped for garnish Marinade – 2 tablespoons oyster sauce – 2 tablespoons Chinese rice wine mirin – 1/2 teaspoon ground black pepper freshly ground – 1 tablespoon corn starch – 2 teaspoons sesame oil – 1 teaspoon tamari sauce or soy sauce

4 servings

50 mins

Step 1

In a bowl add all of the marinade ingredients and give it a good mix.

Step 2

Add short ribs and massage with hand making sure all of the ribs are coated in marinade. Cover and place in the fridge and let marinate for at least 2 hours, best overnight. Before you start cooking let ribs come to a room temperature by letting them sit in a room temperature for 30 minutes.

Step 3

Using a non stick skillet, preheat oil over medium heat. Add short ribs (try to not to over crowd them, cook in batches if needed) and brown them on both sides.

Step 4

Next, add in the broth, oyster sauce, tamari, rice wine and black pepper. Mix everything and bring it to a gentle boil (if cooking short ribs in batches return the browned ribs back into the skillet). Cover with a lid, and simmer on low for 30-40 minutes.

Step 5

Remove the lid and turn up the heat to medium/high. Mix cornstarch with water in a small dish. Then slowly pour the mixture into the bubbling sauce, stirring continuously. After the sauce thickens to your desire texture, garnish with chives and serve with rice. Enjoy!