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İçerir
Malzemeler
Gereçler
- 7-quart oven-safe Dutch oven with lidAlternatif: Large heavy roasting pan tightly covered with foil; add a second foil layer to prevent evaporation.
- Large saucepanAlternatif: The cleaned Dutch oven may be used after the ribs are transferred.
- Fine-mesh sieveAlternatif: A colander lined with damp cheesecloth.
- Instant-read thermometerAlternatif: Use fork tenderness as the doneness test; short ribs are usually tender around 93 to 96°C internally.
- TongsAlternatif: Two large spoons or a wide spatula, used carefully to prevent the ribs from breaking.
- Rice cooker or medium saucepanAlternatif: Prepare the steamed rice according to the package directions.
★ = Olmazsa olmaz
Yapılışı
Heat the oven to 160°C. Pat Bone-in beef short ribs very dry with paper towels. Season all sides evenly with Kosher salt and let the ribs stand at room temperature while you prepare the aromatics.
✓ Kontrol noktası: The ribs feel dry on the surface and the seasoning is evenly distributed.Heat a large Dutch oven over medium-high heat. Add Neutral cooking oil. When the oil shimmers, arrange Bone-in beef short ribs in a single layer, working in batches if necessary. Sear each side until deeply mahogany brown, turning only when it releases easily. Transfer the browned ribs to a plate.
✓ Kontrol noktası: The ribs have a dark brown crust on at least four sides and browned bits cover the bottom of the pot without blackening.💡 Şefin İpucu: Do not crowd the pot. Crowding lowers the temperature and prevents browning.Reduce the heat to medium. Add Yellow onion to the same pot and cook until softened and lightly golden. Add Garlic cloves and Fresh ginger and stir until fragrant. Add Gochujang and Gochugaru Korean chili flakes; cook briefly until the gochujang darkens slightly and coats the aromatics.
✓ Kontrol noktası: The onion is translucent, the garlic smells fragrant, and the gochujang has darkened from bright red to brick red.💡 Şefin İpucu: Keep the heat moderate; gochujang contains sugar and can scorch quickly.Stir in Soy sauce, Light brown sugar, and Rice vinegar. Cook for 2 minutes, scraping the fond from the bottom. Pour in Unsalted beef stock and add Asian pear and Carrot. Bring the liquid just to a gentle simmer.
✓ Kontrol noktası: The sauce is smooth, the browned bits have dissolved, and only small bubbles appear around the edges.Return Bone-in beef short ribs and any collected juices to the pot, bone-side up. The liquid should reach about halfway up the meat. Cover tightly and transfer to the oven. Braise until the meat is deeply tender and a fork slides in with almost no resistance.
✓ Kontrol noktası: The meat is pulling back from the bones, the sauce is gently bubbling, and a fork penetrates the thickest portion with little resistance.💡 Şefin İpucu: Check after 2 hours 30 minutes. If the liquid is boiling vigorously, reduce the oven to 150°C.Transfer the ribs and cooked Carrot to a warm platter and cover loosely with foil. Strain the braising liquid through a fine-mesh sieve into a wide saucepan, pressing gently on the solids. Skim off visible fat.
✓ Kontrol noktası: The liquid is smooth and glossy, with most surface fat removed; the ribs remain hot and moist under the foil.Bring the strained liquid to a steady simmer over medium-high heat and reduce until thick enough to coat the back of a spoon. Stir in Toasted sesame oil off the heat. Taste and adjust only if needed; the sauce should be savory, spicy, gently sweet, and bright.
✓ Kontrol noktası: A finger drawn across the back of a sauce-coated spoon leaves a clean trail for 1 second, and the sauce falls in slow ribbons.💡 Şefin İpucu: Stir frequently during the final minutes because the sugars can catch on the pan.Return the short ribs to the reduced sauce and spoon the glaze over the meat. Place the ribs over Steamed short-grain rice with Carrot alongside. Drizzle with the remaining sauce and finish with Scallions and Toasted sesame seeds.
✓ Kontrol noktası: The ribs are lacquered with a glossy red-brown glaze and the sauce pools thickly around the rice rather than running like broth.💡 Şefin İpucu: Serve immediately while the sauce is glossy and the meat is at its most tender.
Besin Değerleri
(porsiyon başına)
Saklama
Buzdolabı: 4 gün
Derin dondurucu: 3 ay
Cool the ribs and sauce separately in shallow airtight containers within 2 hours. For best texture, refrigerate overnight, remove the solidified fat, and store the ribs submerged in sauce.
Tekrar ısıtma: Reheat covered in a 160°C oven with a splash of stock for 25 to 35 minutes, or gently simmer in a covered saucepan until hot. Avoid vigorous boiling, which can dry the meat. Reheat rice separately with a few drops of water.
Çeşitlemeler
- Korean Vegetable Braise: Add 250 g daikon and 150 g shiitake mushroom with the carrot in step 4. Use 900 ml stock if the pot is crowded and extend the braising time by 15 minutes if needed.
- Extra-Spicy Gochujang Ribs: Increase gochujang to 120 g and gochugaru to 12 g. Add 1 sliced fresh red chili with the scallion garnish, and balance the sauce with up to 10 g additional brown sugar if necessary.
- Pressure-Cooker Gochujang Ribs: Use 500 ml stock instead of 750 ml. Cook at high pressure for 45 minutes, allow a 20-minute natural release, then reduce the sauce uncovered on the sauté setting until glossy.