Gochujang Braised Short Ribs

Slow-braised beef delivers high-quality protein and iron to support muscle health and energy, while a crisp apple and carrot slaw adds fiber, antioxidants, and a refreshing contrast. The gochujang-based sauce brings bold flavor with ingredients like garlic, fermented chili, and spices that make every bite deeply satisfying. 

INGREDIENTS

FOR THE GOCHUJANG BRAISED SHORT RIBS 

(recipe yields ~8 ounces) 

16 ounces beef short ribs, boneless 

1 pinch salt 

1/2 teaspoon black pepper 

1 teaspoon olive oil 

3 tablespoons yellow onion, diced 

6 tablespoons carrots, diced 

6 tablespoons celery, diced 

1-1/4 teaspoons tomato paste 

3-1/3 teaspoons gochujang 

4 teaspoons honey 

1-1/4 teaspoons rice vinegar 

1 cinnamon stick 

1/4 teaspoon instant espresso powder 

1/2 tablespoon tamari 

1 cup beef broth 

water, as needed 

1-1/2 ounces apple carrot slaw 

1/2 togarashi onion 

FOR THE APPLE CARROT SLAW 

(recipe yields ~6 ounces) 

3 ounces carrots, julienned 

3 ounces green apple, julienned 

1/2 teaspoon sesame seeds, toasted 

1 teaspoon cider vinegar 

1/2 teaspoon honey 

1/4 teaspoon sesame oil 

FOR THE TOGARASHI ONIONS 

(recipe yields 4) 

1/2 yellow onion 

1/8 teaspoon salt 

1 teaspoon togarashi spice mix 

1/2 teaspoon olive oil 

 INSTRUCTIONS

TO MAKE THE GOCHUJANG BRAISED SHORT RIBS 

1. Preheat the oven to 325 F. 

2. Season the short ribs with salt and pepper. 

3. Using a large, heavy, ovenproof pot such as a Dutch oven, add the olive oil and place over medium-high heat. Add the short ribs and brown well on all sides. Remove the short ribs. 

4. Reduce the heat to medium, then add the onions, carrots, and celery. Cook until the onions are translucent. Add the tomato paste and stir until the bright red color begins to deepen, about 1 minute. 

5. Add the gochujang, honey, rice vinegar, cinnamon stick, instant espresso powder, tamari, and beef broth. Whisk to combine before adding back the seared short ribs. The short ribs should be completely submerged, so add water as needed for proper coverage. 

6. Cover the pot with a lid and transfer to the oven. Cook until the meat is tender and just begins to fall apart, about 3 hours. 

7. Remove the short ribs and set aside. Place the pot over medium heat and remove the cinnamon stick. Using an immersion blender, purée the contents of the pot and return to the pot. Let the sauce simmer until it reaches your desired consistency. If it becomes too thick, add a bit of water. 

8. Return the braised short ribs to the sauce to keep warm until ready to serve. 

9. Serve 4 ounces of braised short rib with 1-1/2 ounces of slaw. Arrange the charred togarashi onion petals around the plate, then finish with a drizzle of the braising liquid. 

TO MAKE THE APPLE CARROT SLAW 

1. Place all ingredients into a bowl and mix well. 

TO MAKE THE TOGARASHI ONIONS 

1. Fill a pot with water and insert an immersion circulator set to 176 F. 

2. Peel the onion, keeping the root end intact. Cut into 4 wedges through the root end. 

3. Place the onion into a vacuum bag with the salt, togarashi spice mix, and olive oil. Shake well to coat the onions, then vacuum seal. Place the sealed bag into the circulating water for 30 minutes.   

4. Remove bag from the water and cool.   

5. Remove onions from the bag and grill on the 2 cut sides of each wedge or char in a sauté pan. Before serving, cut the root end off.