Braised Korean Short Ribs
Tender and delicious, these braised Korean short ribs are rich with flavor and come right off the bone. An absolute must-have menu item for any serious BBQ restaurant.
Ingredients:
- Short ribs, cut - 12 lbs.
- Carrot, diced 1/2 " - 1 quart
- Celery, diced 1/2" - 1 quart
- Onion, diced 1/2" - 1 quart
- Thyme, rosemary, and sage, Fresh chopped - .25 each
- Flour, all-purpose - 5 Cups
- Tomato sauce - 2 Cups
- Water - 1 gallon
- Classic Gourmet Beef Base - 6 oz.
- Sauce Craft Gochujang - 1 quart
- Phase, LBA - As needed
- Red wine - 1 bottle
Preparation:
- In a large pan heat the Phase and flour the short ribs. Place the short ribs in the hot pan to brown on all sides.
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Once all the short ribs are browned off pull the short ribs out and add in the vegetables, herbs and stir until they are tender.
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Deglaze with red wine, place the short ribs back into the pan. Place the tomato sauce, water, beef base, and Gochujang sauce into the pan. Allow to come to a boil.
- Place the pan into an 350F. temp oven for 3-4 hours until the short ribs are tender.
- Pull from the oven and allow to cool. Separate the meat from the fat and the bone. Reserve the vegetables and liquid for a sauce.
Serving Suggestions:
Use on tacos or burritos, used in bowls with rice or cauliflower rice, can be used as an entrée, can be made as a sandwich, or a burger topper as a meat add-on.
