Asian Beef Short Ribs

I love Beef Short Ribs because they usually always taste great in a braise. This recipe is even better 2 days after you make it. If you don't have a slow cooker, use an oven proof dish with a lid and set the oven to 200F. Portion size is about two pieces per person, give or take. The below is easily enough for 4 adult appetites. 

ASIAN BEEF SHORT RIBS

INGREDIENTS

2 tbsp canola oil

8 pieces of bone in beef short ribs

1 large yellow onion - chopped

4 garlic cloves - crushed with skin removed

One piece of ginger - about 2 inches, peeled

1/2 bottle or 2 cups of red wine

1 Qt of low sodium chicken/vegetable broth or water

1 cup of soy sauce

1/2 cup mirin

1 cup of packed brown sugar

1/2 cup of kimchi - chopped, plus rest of jar for serving

HARDWARE

Knife and cutting board

Slow cooker (optional if using oven)

Oven proof dish with lid (option if using slow cooker)

Large Frying Pan

Tongs

Measuring cups and spoons

1. Prep onion, garlic, ginger and kimchi.
2. Season short ribs generously with salt.
3. Heat oil in frying pan to medium high.
4. Sear ribs on all sides. Work in batches if needed. Transfer to slow cooker insert or oven proof dish.
5. Turn heat to medium. Add onion, garlic, ginger to frying pan and stir occasionally for 5 minutes. 
6. Add wine, broth/water, soy sauce, mirin, brown sugar and kimchi and bring to a boil. 
7. Poor everything into the dish holding the beef ribs. 
8. Cover and slow cook for 9 hours on low, 6 hours on high, or if in oven, 200F for 8 hours. 
9. Serve with rice and any unused kimchi.