Braised Short Ribs, Galbi Jjim Style

Bone-in short ribs braised low and slow in soy, pear and ginger until they fall apart, with chestnuts, carrots and a sticky glaze.

Braise a day ahead. Chill it overnight, lift off the hard fat, and the sauce comes out clean and glossy.

Ingredients

• 4 lb bone-in beef short ribs
• ½ cup soy sauce
• 1 Asian pear, grated
• ½ yellow onion, grated
• 8 garlic cloves, grated
• 2 tbsp fresh ginger, grated
• 3 tbsp brown sugar
• 2 tbsp mirin
• 1 tbsp toasted sesame oil
• 3 cups water
• 2 carrots, in big chunks
• 1 cup peeled roasted chestnuts
• 2 scallions, sliced

Method

1. Soak the ribs in cold water for 30 minutes to draw out the blood, then drain.
2. Cover the ribs with fresh water, bring to a boil for 5 minutes, then drain and rinse. This keeps the braise clean.
3. Blend the soy, pear, onion, garlic, ginger, sugar, mirin and sesame oil. Return the ribs to the pot with the sauce and 3 cups water.
4. Bring to a simmer, cover, and cook on low until the meat is very tender, about 2 hours.
5. Add the carrots and chestnuts and simmer uncovered until the sauce reduces to a glaze, about 30 minutes. Top with scallions.