Today I’m sharing my mama’s Braised Beef Short Ribs.
This is totally Korean style braised beef short ribs and super flavorful, tender and super duper scrumptious!
My mom used to cook this when our families or friends coming over and get together in Korea and she still cooks this dish very often.
It brings very special memories of our family and so, it’s very special dish to our family.
Hope you guys give this recipe a try one day and make your own memories at your home! 🙂
Mama’s Braised Beef Short Ribs : Korean Style Beef Short Ribs
- Total Time: 2 hours
- Yield: 3 to 4 1x
- 3 lb. Korean style cut beef short ribs (LA Galbi style), cut with the bones, trimmed big chunk fat
- 1/2 cup Soy sauce
- 1/4 cup Red wine
- 1/4 cup Honey
- 1/2 tsp. Black pepper
- 1/4 cup Chopped garlic
- 1 Large red onion sliced into 1/2” thick
- 1 Tbs. Cooking oil
For Garnish (Optional)
- Sesame seeds
- Sesame oil
- Korean red pepper thread
- In a large bowl, add beef short ribs; pour enough cold water to cover ribs. Cover with plastic wrap and let it sit for at least 1 hour to over night in a refrigerator. Drain, rinse under running water and get rid of small bone bits. Drain completely and set aside.
- Combine soy sauce and next 4 ingredients in a bowl and stir until honey dissolved.
- Heat a Dutch oven or a braising pot over high heat; add oil and place one layer of prepared ribs. Be careful not to crowed pot, cook 3 to 4 batches. Sear 2 to 3 minutes each side and set aside. Repeat until all ribs are seared. Tab excess oil with paper towels as you go. After last batch, turn off heat; you will see lots of oil left in pot. Remove oil completely by tapping with paper towels.
- Place seared ribs back into pot along with sauce we made earlier and sliced red onion. Turn on stove to medium heat; stir ribs, sauce and onion all together to mix well and scrape bottom of pot with an wooden spoon.
- Cover, simmer for 25 minutes and then reduce heat to low simmer for additional 20 minutes. Stir occasionally so they will cook evenly.
- Transfer to a serving dish and sprinkle sesame seeds, drizzle some sesame oil to taste and garnish with Korean red pepper thread. Serve warm, enjoy!
- Prep Time: 1 hour
- Cook Time: 1 hour
This looks amazing!
Thanks for the recipe.
What type/brand of red wine did you use?
I used Woodbridge Cabernet sauvignon, which is cheap price but the quality is quite impressive. You can find really easily at any regular grocery stores. But any dry red wine will do fantastic for this recipe! 🙂
How many servings does this make?
It’s 4 servings. 🙂
Thank you so much for this delicious recipe! I made it this evening and my husband was in heaven! Finger licking good! (:
Wish I could attach the photos to this so you can see how it turned out.
Love your recipes!
What is the name and brand of the red wine you used to make this dish?
It’s beaujolais-villages louis jado
Hello! I tried this recipe and it was amazing! Is there a way I can make it in a slow cooker?
Yes, I believe you can make it in a slow cooker! I’ve never done it before but I think on low heat 6 to 8 hours will do the job!
Where did you get your butcher block cutting board and what is the size?
I don’t use that cutting board any more and don’t remember where I got it! (I got it a few years ago and this recipe is more than 2 years old) But this is my recent cutting board- http://amzn.to/2mEA6V2
I don’t have red wine so can I substitute red wine with something else? Or can I just cook without it. Thanks
Red wine is quite important ingredients for this recipe for the main flavor. So please fine one and use it for this recipe!
MADE THIS FOR DINNER TONIGHT. THIS WAS ONOLICIOUS(MEANS WAS SOOOO GOOOD) MY FAMILY LOVED IT! GONNA MAKE THIS FOR MY SONS BIRTHDAY THIS SATURDAY! THANK YOU FOR SHARING THIS AND ALL YOUR WONDERFUL RECIPES!
YAY~! So happy to hear that Rose! Happy late birthday to your son, wish he had a great day!!
I’m not sure why my meat came out tough. Do you think I should cook longer?
It suppose to fall off from the bone tender according the recipe. But some reason the short ribs are still tough, just cook it longer! 😀