The Australian short ribs didnâ€™t stay in the refrigerator for too long. I decided to make a recipe of Korean style braised short ribs. If you guys are old enough, you might remember one of the first fast-food halls at the basement of Shoemart Makati in the late 1970â€™sâ€¦ my favorite stall there was called KIMCHI and today they are all over the city in nearly every major food hall. At the time, I would get either the bulgogi (Korean barbecue) or their beef stew that was sweetish, salty, pungent and served with bean sprouts, kimchi and rice for some outrageous price like PHP15 or 20 only. I recently visited a KIMCHI outlet last year but was sorely disappointed by the quality of the food, the size of the portions (and soup that tasted like soap water) and, of course, these days, the soaring price tag. Plus they actually had no kimchi in stockâ€¦how outrageous is that?? I had never made Korean style short ribs before so I turned to a new cookbook I purchased for some guidance. The Complete Meat Cookbook by Bruce Aidells and Denis Kelly has a wealth of information on meat in general, but they also have an international selection of recipes, including the one I used as a basis for this versionâ€¦
Your starting point has to be superb large cut beef short ribs like I featured in the previous post. To make, take out a large heavy enameled dutch oven or pot and add the 3 kilos of ribs. Throw in 12 whole cloves of peeled garlic, 1 cup Kikkoman soy sauce, Â¾ cup dark muscovado sugar, I added five large slices of fresh ginger, 10 green onions, 5 tablespoons of apple cider vinegar and several cups of water until all the ribs were submerged. Add more soy sauce and water as needed. Bring this pot to a boil and simmer for roughly 2 hours or more if the meat is still tough. Fish out the ribs (they SHRINK in size dramatically) and drain them on paper towels and brush them with sesame oil and put them in a hot 450-475 degree oven to crisp their skins for about 15-18 minutes or until sizzling a bit. Remove from the oven and place in a deep serving dish. Reduce the sauce/broth they were boiled in until the sauce has a spectacularly rich and sweetish/salty flavor (I didnâ€™t need to boil it down for too long). Also, if you wish strain out the remnants of garlic, ginger, etc. and pour the sauce over the ribs. Sprinkle with toasted sesame seeds if you have them.
Serve this hot with lots of white rice and some bowls of kimchi. I used a bottle of store bought kimchi and while it wasnâ€™t as good as homemade, it was just right for that authentic pairing with the beef. I have to say this dish was easy and tasted great. But the ribs were not the best I have had. Despite their fantastic looks in the store, the heft, the fat, etc. they turned out a little tough and the shrinkage was more than I expectedâ€¦ maybe I cooked them too long but if I stopped sooner I would need an electric saw to eat them. I am still in search of a reliable supplier of short ribs and while these were okay for the price, I was not impressedâ€¦ The ribs were also good the next day when re-heated and eaten shredded. I suspect they would have been better shredded then fried in the sauceâ€¦.hmmm, next time maybe!