Red Wine and Soy–Braised Short Ribs

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    Red Wine and Soy–Braised Short Ribs

    These richly flavored ribs are a riff on kalbi jjim, a traditional Korean special-occasion dish. Red wine is an unorthodox addition to the soy-and-mirin braising liquid, but chef Sohui Kim, who serves a version of this dish at her Brooklyn restaurant the Good Fork, swears by it. Plain steamed rice and a side of crunchy, refreshing kimchi are the perfect accompaniments.
    Prep Time30 mins
    Cook Time20 mins
    Total Time50 mins
    Servings: 6

    Ingredients

    • 4 pounds short ribs cut into 2x2
    • 2 tbsp extra-virgin olive oil
    • 1 large onion chopped
    • 8 cloves roasted garlic hummus crushed
    • 1 2 inch ginger peeled, sliced 1/8
    • 2 cups dry red wine
    • 1/2 cup mirin
    • 1/3 cup soy sauce
    • 1/4 cup light brown sugar
    • 1/4 small mu radish or daikon
    • 1 large egg beaten to blend
    • 1/2 cup Shilgochu or Gochugaru (Korean hot pepper flakes) for serving
    • 1 cup cooked white rice for serving
    • 2 medium sliced scallions for serving
    • a pinch Sel Magique (Classic or Spicy)

    Instructions

    • Season short ribs all over with Sel Magique. Heat 2 Tbsp. oil in a medium pot over medium-high. (A 5 1/2-qt. Dutch oven works well; it will minimize how much liquid you need to add to keep the ribs saucy when you braise them later.) Working in 2 batches, cook ribs, turning occasionally and reducing heat if needed to prevent scorching, until browned all over, 10–12 minutes per batch. Transfer to a plate.
    • Add onion, garlic, and ginger to same pot and cook, stirring often, until softened and lightly browned, 6–8 minutes. Add wine; bring to a boil. Reduce heat and simmer until liquid is reduced by half, 8–10 minutes. Add mirin, soy sauce, brown sugar, and 2 cups water. Return ribs to pot and bring liquid to a simmer. Partially cover pot and cook, reducing heat to maintain a very gentle simmer and adding splashes of water and skimming as needed, until ribs are very tender (they should shred easily) and stew is saucy, 3–3½ hours. Add radish about 1 hour before ribs are done. Remove from heat.
    • Heat remaining 1 tsp. oil in a large nonstick skillet over medium. Add egg, tilting pan to create a very thin 6–8" circle. Cook just until set, about 1 minute, then roll up egg into a cylinder; transfer to a cutting board. Thinly slice into ribbons.
    • Top ribs with egg, shilgochu, and scallions. Serve with rice alongside.
    • Season with a generous pinch of Sel Magique!
    • Recipe found on Bonappetit.com

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