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Hearty Korean Braised Short Ribs with Potatoes and onion

Hearty Korean Braised Short Ribs with Potatoes and Onion

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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine Korean
Servings 6

Equipment

  • Dutch oven or heavy-bottomed pot A large Dutch oven is ideal for browning the ribs and braising them evenly. A deep pot with a tight-fitting lid works as well.
  • Sharp knife & cutting board For prepping vegetables and trimming any excess fat from the ribs.
  • Tongs Useful for turning the ribs while searing.
  • Grater or microplane For grating ginger and Asian pear finely, which helps them incorporate fully into the sauce.
  • Ladle or slotted spoon For serving the ribs and vegetables from the braising liquid.

Ingredients
  

For the Braised Ribs

  • 3 lbs bone-in beef short ribs flanken or English cut
  • 2 tablespoons vegetable oil
  • 1 large yellow onion sliced
  • 3 medium Yukon Gold potatoes peeled and cut into large chunks
  • 2 large carrots peeled and cut into chunks
  • 4 cloves garlic minced
  • 1- inch piece of fresh ginger grated
  • 4 green onions cut into 2-inch pieces (plus extra for garnish)
  • 1 tablespoon sesame seeds for garnish

For the Braising Sauce

  • 1/2 cup low-sodium soy sauce
  • 1/4 cup mirin or substitute with dry sherry or rice wine vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • 1 tablespoon toasted sesame oil
  • 1/4 cup grated Asian pear or apple, as a substitute
  • 1/4 teaspoon black pepper
  • 1 1/2 cups beef broth or water

Instructions
 

Prep the Short Ribs

  1. Start by trimming any excess fat from the beef short ribs. Soaking the ribs in cold water for 30 minutes (optional but traditional) helps remove impurities for a cleaner taste. Pat the ribs dry with paper towels before searing.

Sear for Flavor

  1. Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Add the short ribs in batches, careful not to overcrowd the pan. Sear each side until browned—about 3 minutes per side. Set the ribs aside.

Build the Flavor Base

  1. In the same pot, add the sliced onions and sauté for 2–3 minutes until softened. Add the garlic and ginger and cook for another minute until fragrant. Deglaze the pot with a splash of water or broth, scraping up any browned bits from the bottom.

Mix the Sauce

  1. In a bowl, whisk together soy sauce, mirin, brown sugar, honey, sesame oil, grated pear, and black pepper. Pour this over the onion-garlic base in the pot.

Simmer and Braise

  1. Return the short ribs to the pot along with carrots and potatoes. Pour in the beef broth, ensuring the ribs are mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 hours. Stir occasionally to make sure nothing sticks.
  2. For an oven version, this works equally well as a short ribs in oven recipe—just cover and place the Dutch oven in a 325°F (163°C) oven for the same amount of time.

Final Touches

  1. After braising, the meat should be incredibly tender and pulling away from the bone. Remove the lid and simmer uncovered for 10–15 minutes to reduce the sauce if needed. Taste and adjust seasoning—add more soy sauce for saltiness or sugar for sweetness.

Serve and Garnish

  1. Serve hot, garnished with sesame seeds and chopped green onions. Spoon some of the braising liquid over the meat and vegetables for maximum flavor.