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