BRAISED
KIMCHEE SHORT RIBS
Braised
short ribs is a delicious cool-weather dish. But many versions lack
flavor,
due to an insipid braising liquid. As that
liquid goes, so goes the dish, so here we’re making
sure it’s really tasty by adding cucumber kimchee. That gives an
irresistible spicy tartness to the
finished ribs (plus the kimchee’s acid helps cook them more quickly).
Serve
this hearty dish family-style with bowls of hot rice. Pass additional
kimchee, if you like, for even more
spiciness.
Serves 4
-
3 pounds
beef short ribs, cut into 3- to 4-inch pieces (have the butcher do
this)
-
Kosher
salt and freshly ground black pepper to taste
-
3
tablespoons grapeseed or canola oil
-
3 medium
onions, cut into 2-inch dice
-
3
cups Cucumber Kimchee with 1 1/2 cups of its liquid, plus
additional kimchee for garnish
-
One
1-pound bag of peeled baby carrots
-
4 large
russet potatoes, cut into 2-inch dice
-
Kucho
karu (Korean chile) for garnish (optional)
1. Season
the short ribs with salt and pepper.
2.
Heat a large Dutch oven or large, heavy stockpot over high heat. Add 2
tablespoons of the oil and swirl to
coat the pan. Add the ribs and brown on all sides, 8
to 10 minutes.
3.
Remove the ribs and wipe the pan with paper towels. Heat the pot over
high heat and add the remaining
tablespoon of oil. Swirl to coat the pan, add the onions,
and sauté until they are soft, about 5 minutes. Add the kimchee liquid
and cook until reduced by half, 6 to
8 minutes.
4.
Return the ribs to the pot. Add the kimchee and enough water to cover
the ribs and bring to a simmer.
Season with salt and pepper. Cover with the lid slightly ajar
and simmer until the meat is very tender, about 3 hours. During the last
30 minutes of cooking add the carrots and
potatoes, and cook until tender. Use a slotted
spoon to transfer the short ribs and vegetables to pasta bowls. Garnish
with additional kimchee and chile, if using.
Ladle some of the broth over each portion
and serve.
