[This post originally published 1/9/14 on whatmylovecooks.wordpress.com]
This dish is one of my favorites and frequently requested especially during the winter months. We prepared short ribs at least six times over the holidays and it was on the menu for our second event of this year. It just made sense to feature it this week. Chef Aaron typed the recipe on WordPress himself and tried to give you simple instructions. I took the picture last night on our kitchen table with my iPhone 5 and used VSCOcam app to edit and polish. As you can see Aaron added some lightly seasoned broccoli and wheat three-cheese tortellini to go with our ribs. Risotto, polenta, or brown rice work just as well. Get creative. Practice and enjoy! This is what my Love cooks...
- Jin
Serves 2
1 hour of prep and marination
3 hours cook time
1 hour of prep and marination
3 hours cook time
Ingredients:
6 short ribs
Kosher Salt
Coarse Grind Black Pepper
2 tbsp. dried minced garlic
2 tbsp. toasted sesame seeds
1 cup AP flour (optional for dusting)
1 cup Korean BBQ Sauce
1 cup "Southern" BBQ Sauce
1/4 cup of water
1 tsp. Beef Base (we like the organic option pictured below)
6 short ribs
Kosher Salt
Coarse Grind Black Pepper
2 tbsp. dried minced garlic
2 tbsp. toasted sesame seeds
1 cup AP flour (optional for dusting)
1 cup Korean BBQ Sauce
1 cup "Southern" BBQ Sauce
1/4 cup of water
1 tsp. Beef Base (we like the organic option pictured below)
Preheat oven to 350° F
Season ribs with salt, pepper, garlic, sesame seeds and allow to sit covered in the fridge for 1 hour.
Dust ribs lightly with flour. In an oven safe pan, brown the flour dusted seasoned ribs one side at a time. After ribs are seared and lightly brown on all sides, remove from pan and set aside.
In the same pan, lower your heat to medium and slowly whisk in the BBQ sauces, beef base, and 1/4 cup of water. Heat to a boil and remove from heat.
Add short ribs back to the pan, and spoon a layer of sauce on the ribs to begin the journey. Liquid should cover atleast 1/2 way up the short rib.
Cover pan with foil, and place on a middle rack in your oven.
Allow to cook for 3 hours, basting the ribs with liquid every 30-45 min.
Remove pan from oven and vent foil so steam may escape.
Slowly pull back foil and check short ribs for beautifulness. A sharp knife should easily poke through the meat. Strain the jus and reduce it in a pot for glazing.
Hold short ribs hot for service.
Serve piping hot with a fresh coat of the reduced short rib jus.
Tips:
Clean the ribs before marination to avoid little bone bits that can be unpleasant later.
Clean the ribs before marination to avoid little bone bits that can be unpleasant later.
A pressure cooker can reduce your cook time in half.
Pairs classically with Risotto, Carrots, Mushrooms, and a nice glass of Syrah or Cabernet.
Dusting with flour creates a roux (Google it) and thereby will give you a shiny coat of sauce later when reduced. You can substitute any flour for one you prefer.
Contact us with any questions, comments, or bookings! louiskingsley.com
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