Serves 4
240 min
Slow-Cooked Korean Short Ribs With Green Onion and Pear
Recipe GLPR5d9da9a9db6c02
Tender beef short ribs braised in a rich, umami-forward Korean sauce featuring soy, ponzu, mirin, and a touch of sesame, finished with crisp green onions and fresh pear matchsticks. This slow-cooked comfort dish pairs beautifully with steamed white rice.
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Ingredients
1½ tablespoons Extra-virgin olive oil
1½ pounds Boneless beef short ribs
Freshly ground black pepper
3 medium cloves Garlic cloves, minced
1½ tablespoons Fresh ginger, minced
½ cup Mirin or sweet sherry
¼ cup Ponzu sauce
¼ cup Low-sodium soy sauce
¼ cup Apple juice
1 tablespoon Toasted sesame oil
⅝ cup Water
⅓ cup Packed dark brown sugar
2 tablespoons Chinese black vinegar or unseasoned rice vinegar
2 tablespoons Cornstarch
Cooked white rice, for serving
2 whole Green onions, thinly sliced
1 whole Asian pear or other just-ripe pear, cored and cut into matchsticks
Directions
Pat the beef short ribs dry with paper towels and season generously on all sides with salt and freshly ground black pepper.
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches if necessary, brown the short ribs on all sides until well-caramelized, about 3 to 4 minutes per side. Transfer the browned ribs to a plate.
Reduce the heat to medium. Add the minced garlic and ginger to the pot and cook, stirring constantly, until fragrant, approximately 30 seconds to 1 minute.
Pour in the mirin, ponzu sauce, soy sauce, apple juice, sesame oil, and water. Stir in the brown sugar and black vinegar until well combined.
Return the browned short ribs to the pot, nestling them into the liquid. Bring the mixture to a simmer over medium heat, then reduce the heat to low, cover partially, and maintain a gentle simmer.
Cook the short ribs low and slow for approximately 3 to 3.5 hours, stirring occasionally and turning the ribs halfway through cooking, until they are fork-tender and the meat is beginning to fall apart. Add water as needed if the liquid reduces too much.
Once the ribs are fully tender, combine the cornstarch with 2 tablespoons of water to form a slurry. Slowly pour the slurry into the braising liquid while stirring gently until the sauce thickens to a glossy consistency that lightly coats the back of a spoon.
Taste the sauce and adjust the seasoning with additional salt, black pepper, or mirin as desired. The beef short ribs should reach an internal temperature of 145°F.
Divide the cooked white rice among serving bowls. Top each portion with the braised short ribs and sauce. Garnish generously with fresh sliced green onions and the crisp pear matchsticks. Serve immediately.
