Soy-Braised Short Ribs
Ingredients
2 tablespoons canola oil
5 pounds English-cut bone-in short ribs (4 to 5 inches long)
Kosher salt
Pepper
1 yellow onion, chopped
3 garlic cloves, crushed
One 2-inch piece of fresh ginger, peeled
2 cups dry red wine
2 cups chicken stock, low-sodium broth or water
3/4 cup soy sauce
1/2 cup mirin
1/2 cup packed brown sugar
1/2 cup chopped kimchi, plus more for serving
Sliced scallions and toasted sesame seeds, for garnish
Steamed short-grain rice
Directions
In a large enameled cast-iron casserole, heat the oil. Season the short ribs with salt and pepper. Working in 2 batches, sear over moderately high heat, turning, until browned all over, 5 minutes. Transfer to a plate.
Add the onion, garlic and ginger to the casserole and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the wine, bring to a boil and simmer until reduced by half, 3 minutes. Stir in the stock, soy sauce, mirin, brown sugar and the 1/2 cup of kimchi. Return the ribs to the casserole bone side up along with any accumulated juices. Bring to a boil, cover and reduce the heat to low. Simmer gently until the ribs are very tender, about 2 hours.
Transfer the ribs to a shallow serving bowl. Strain and degrease the sauce. Spoon some of the sauce over the ribs and garnish with scallions and sesame seeds. Serve with steamed rice and more kimchi.