Ingredients
Scale
- 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
Instructions
- 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