Braised Korean Short Ribs

2lbs bone-in beef short ribs
1 tsp. Kosher salt
1 tsp. Pepper
2 Tbsp. Rosemary olive oil
2 lg. Shallots, minced
2 lg. Cloves garlic, minced
1/2 c. Traditional Dark balsamic
1/2 c. Red wine
1/4 firmly packed light brown sugar
2 1/2 c. Beef broth
1 sprig of rosemary, tarragon and thyme
Preheat oven to 270 degrees.
Season ribs in salt and pepper. Start with a dutch oven on the stovetop and heat oil to med
high. Add ribs and brown on all sides. When browned, remove ribs and add shallots. Sauté for
about 3 minutes. Add minced garlic and allow to soften with shallots. Add vinegar and wine
and bring to a simmer. Scrape brown bits off of oven and stir into sauce. Add sugar and stock
and bring to a boil. Return ribs to dutch oven, add herbs and cover tightly.
Place dutch oven in preheated oven and allow to cook for approximately 3 hours or more.
Serve hot with a bed of rice or other grain and a fresh veggies!
Submitted by Ben Stone
Kayla Woodbury

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