Braised Korean Short Ribs

Servings: 4-6 | Prep Time: 15 minutes | Cook Time: 3 hours | Total Time: 3 hours 15 minutes

These fall-off-the-bone Korean-style short ribs are braised low and slow with rosemary olive oil and traditional dark balsamic vinegar. The combination of red wine, brown sugar, and aromatic herbs creates a rich, savory-sweet sauce that perfectly complements the tender beef.

The key to perfect braised short ribs is browning them well first to develop deep flavor, then cooking them low and slow in the oven until they're melt-in-your-mouth tender. This is comfort food at its finest!

Ingredients

• 2 lbs bone-in beef short ribs
• 1 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp rosemary olive oil
• 2 large shallots, minced
• 2 large cloves garlic, minced
• ½ cup traditional dark balsamic vinegar
• ½ cup red wine
• ¼ cup firmly packed light brown sugar
• 2½ cups beef broth
• 1 sprig fresh rosemary
• 1 sprig fresh tarragon
• 1 sprig fresh thyme

Directions

Prepare and Brown:

1. Preheat oven to 270°F.
2. Season short ribs generously with salt and pepper on all sides.
3. Heat rosemary olive oil in a Dutch oven over medium-high heat.
4. Add ribs and brown on all sides, about 2-3 minutes per side.
5. Remove browned ribs and set aside.

Build the Sauce:

1. Add minced shallots to the Dutch oven and sauté for about 3 minutes.
2. Add minced garlic and cook until softened with the shallots, about 1 minute.
3. Pour in balsamic vinegar and red wine. Bring to a simmer.
4. Scrape up the brown bits from the bottom of the pot and stir into the sauce.
5. Add brown sugar and beef broth. Bring to a boil.

Braise:

1. Return short ribs to the Dutch oven.
2. Add fresh rosemary, tarragon, and thyme sprigs.
3. Cover tightly with lid.
4. Place in preheated oven and braise for approximately 3 hours, or until meat is fall-off-the-bone tender.

To Serve

Serve hot over a bed of rice or other grain with fresh vegetables. The rich, savory sauce is perfect for spooning over everything!

Recipe submitted by Ben Stone