RECIPE

Braised Soy and Ginger Beef Short Ribs

Recipe Created For

4.7 L Heritage Rectangular Dish

Main Course

Beef

Cook Time

Over 3 Hours

Serving Size

6-8

Cook Mode

INGREDIENTS

4 lbs (1.8 kg) beef short ribs(bone-in), cut in half
¼ cup (60 ml) soy sauce
¼ cup (60 ml) white sugar
¼ cup (60 ml) mirin
1 Asian pear or green apple, cored and chopped
3 garlic cloves, crushed
1 tbsp (15 ml) fresh ginger, finely grated
1 tbsp (15 ml) sesame oil
1 tbsp (15 ml) gochugaru (Korean chili flakes)
1 tsp (5 ml) Chinese 5-Spice
¼ cup (60ml) water
¼ cup (60ml) tomato paste
¼ cup (60ml) ketchup
Toasted sesame seeds, to taste
Gochugaru, to taste

EQUIPMENT

It’s Friday night and you’re prepping dinner for the extended family. The twist? Some of your hungry guests are vegan and some are craving a meatier dish. Look to our Heritage collection for inspiration. A Whole Roasted Cauliflower is a filling and flavour-filled option, and our Soy and Garlic Braised Short Ribs will have the others licking their lips.

INGREDIENTS

4 lbs (1.8 kg) beef short ribs(bone-in), cut in half
¼ cup (60 ml) soy sauce
¼ cup (60 ml) white sugar
¼ cup (60 ml) mirin
1 Asian pear or green apple, cored and chopped
3 garlic cloves, crushed
1 tbsp (15 ml) fresh ginger, finely grated
1 tbsp (15 ml) sesame oil
1 tbsp (15 ml) gochugaru (Korean chili flakes)
1 tsp (5 ml) Chinese 5-Spice
¼ cup (60ml) water
¼ cup (60ml) tomato paste
¼ cup (60ml) ketchup
Toasted sesame seeds, to taste
Gochugaru, to taste

EQUIPMENT

INSTRUCTIONS

Place the ribs in a 4.7 L Heritage Rectangular Dish and season lightly with salt and pepper.

In a food processor or blender, purée the soy sauce, white sugar, mirin, pear, green onions, ginger, sesame oil, gochugaru, 5-spice, water, tomato paste and ketchup until very smooth. Pour ¾ of the marinade over the ribs and toss well to coat. Cover and refrigerate overnight.

Remove the Heritage Rectangular Dish from the refrigerator and allow the meat to temper on the counter for 2 hours before cooking.

Preheat the oven to 325°F (160°C).

Cover loosely with foil and bake for 1 hour 30 minutes. Remove from the oven and baste, continue to cook for 1.5-2 hours more or until the meat is almost falling off the bone.

Brush the ribs with the reserved marinade and return to the oven for 10 minutes.

Garnish with sesame seeds and gochugaru.