Soy-Glazed Braised Short Ribs with Chestnuts
Thick, bone-in beef short ribs braised low and slow in a luscious soy-based sauce with carrots, radish, chestnuts, and jujubes until the meat is fork-tender and the glaze is deeply caramelized. This is Korean celebration food at its finest -- rich, elegant, and absolutely worth every minute of the braise.
Ingredients
- 3 lbs bone-in beef short ribs, cut into individual rib pieces
- 1/2 cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons honey
+ 14 more ingredients
Instructions
Soak the short ribs in cold water for 2 hours, changing the water every 30 minutes to draw out excess blood. Drain and pat dry.
Bring a large pot of water to a boil. Blanch the short ribs for 5 minutes to remove impurities, then drain, rinse under cold water, and set aside.
In a bowl, whisk together the soy sauce, brown sugar, honey, rice wine, sesame oil, garlic, ginger, and grated Asian pear to make the braising sauce.
Place the blanched ribs in a large Dutch oven or heavy pot. Pour the braising sauce over them and add 2 cups of water or beef broth.
Bring to a boil, then reduce heat to low. Cover and braise gently for 60 minutes, turning the ribs once halfway through.
Add the carrots, radish cubes, chestnuts, jujubes, and ginkgo nuts. Cover and continue braising for another 40-50 minutes until the meat is very tender and the vegetables are cooked through.
Uncover and increase heat to medium. Simmer for 10 minutes, spooning the sauce over the ribs frequently, until the braising liquid reduces to a thick, glossy glaze.
Transfer to a wide serving dish, spoon the glaze and vegetables over the ribs, and garnish with sliced green onions, sesame seeds, and pine nuts.
Nutrition Estimate
Per serving • Estimated by Blinner AI