Korean Braised Short Ribs with Pear Glaze

Ingredients

• 1.5 kg bone-in beef short ribs
• 2 tbsp rapeseed oil
• Marinade and braising liquid:
• 1 Asian pear, grated
• 4 tbsp soy sauce
• 3 tbsp rice vinegar
• 2 tbsp sesame oil
• 3 tbsp brown sugar
• 5 garlic cloves, grated
• 3 cm fresh ginger, grated
• 1 tbsp gochujang
• 300 ml beef stock
• Serving:
• 3 spring onions, sliced on the bias
• 1 tbsp toasted sesame seeds
• Kimchi
• Steamed rice

Method

1. 1Mix all the marinade ingredients. Place the ribs in a deep dish, pour over the marinade and turn to coat. Cover and marinate for at least 2 hours, preferably overnight.
2. 2Preheat the oven to 160 °C. Brown the ribs in rapeseed oil in a cast-iron casserole. Pour in the marinade and stock. Bring to a boil.
3. 3Cover and braise in the oven for 2.5–3 hours until the meat falls from the bone.
4. 4Remove the ribs. Reduce the braising liquid on the stove to a syrupy glaze, 8–10 minutes.
5. 5Return the ribs and turn in the glaze. Serve with spring onions, sesame seeds, kimchi and rice.