Recipe by Sohui Kim, Bon Appetit
These richly flavoured 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.
Ingredients
4 lb. 2"-thick boneless beef short ribs or 5 lb. 2"-thick crosscut bone-in short ribs (flanken style), cut into 2x2" pieces
Kosher salt
2 Tbsp. plus 1 tsp. grapeseed or extra-virgin olive oil
1 large onion, chopped
8 garlic cloves, crushed
1 2" piece ginger, peeled, sliced ⅛" thick
2 cups dry red wine
½ cup mirin (sweet Japanese rice wine)
⅓ cup soy sauce
¼ cup (packed) light brown sugar
¼ mu radish or daikon (about 8 oz.), peeled, cut into 1" pieces
1 large egg, beaten to blend
Shilgochu or gochugaru (coarse Korean hot pepper flakes), sliced scallions, and cooked rice (for serving)
Recipe preparation
Season short ribs all over with salt. 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.
Do Ahead:
Short ribs can be made 3 days ahead. Let cool; cover and chill.
Feature Image: Alex Lau
