Ingredients with Measurements:
- 2 lbs beef short ribs
- 1 cup Eomandu sauce
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 tbsp vegetable oil
- Salt and pepper to taste
- 2 tbsp chopped green onions for garnish
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
- Tongs
Step-by-step instructions:
1. Preheat oven to 325°F.
2. Season the short ribs with salt and pepper.
3. Heat the vegetable oil in a Dutch oven over medium-high heat.
4. Add the short ribs and sear on all sides until browned, about 3-4 minutes per side.
5. Remove the short ribs from the pot and set aside.
6. Add the chopped onion and minced garlic to the pot and sauté until softened, about 2-3 minutes.
7. Add the Eomandu sauce and beef broth to the pot and stir to combine.
8. Return the short ribs to the pot, making sure they are submerged in the liquid.
9. Cover the pot with a lid and transfer to the preheated oven.
10. Braise the short ribs for 2-3 hours, or until the meat is tender and falling off the bone.
11. Remove the pot from the oven and use tongs to transfer the short ribs to a serving platter.
12. Skim any excess fat from the surface of the braising liquid and discard.
13. Pour the remaining braising liquid over the short ribs.
14. Garnish with chopped green onions and serve.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
325°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 28g
Protein: 40g
Carbohydrates: 8g
Fiber: 1g
Sugar: 4g
Sodium: 800mg
Substitutions for ingredients:
- Pork short ribs can be used instead of beef short ribs.
- Chicken broth can be used instead of beef broth.
- Chopped scallions can be used instead of chopped green onions.
Variations:
- Add sliced carrots and celery to the pot for a heartier dish.
- Use the braising liquid to make a gravy by whisking in a cornstarch slurry.
- Use the braised short ribs as a filling for tacos or sandwiches.
Tips and tricks:
- Make sure to sear the short ribs well to develop a rich flavor.
- Use a heavy-bottomed pot to ensure even cooking.
- Let the short ribs rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftover braised short ribs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the braised short ribs in a covered pot over low heat until warmed through.
Presentation ideas:
Serve the braised short ribs on a large platter with the braising liquid poured over the top.
Garnishes:
Chopped green onions
Pairings:
- Mashed potatoes
- Roasted vegetables
- Crusty bread
Suggested side dishes:
- Garlic mashed potatoes
- Roasted Brussels sprouts
- Crusty bread
Troubleshooting advice:
- If the braising liquid is too thin, whisk in a cornstarch slurry to thicken it.
- If the short ribs are tough, they may need to be braised for a longer period of time.
Food safety advice:
- Make sure to cook the short ribs to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftover braised short ribs in the refrigerator within 2 hours of cooking.
Food history:
Eomandu sauce is a Korean sauce made with soy sauce, gochujang, and other seasonings. It is commonly used in Korean cuisine to add flavor and spice to dishes.
Flavor profiles:
The braised short ribs are rich and savory, with a slightly sweet and spicy flavor from the Eomandu sauce.
Serving suggestions:
Serve the braised short ribs with mashed potatoes and roasted vegetables for a hearty and satisfying meal.
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Region: Korean