Ingredients
5lbshort ribs,bone in, English cut, 4 inches long
kosher salt,to taste
black pepper,to taste
1lbdried shiitake mushroom
boiling water
2tbspcanola oil
1medium yellow onion,chopped
½cupAsian pear,grated
1fresh ginger,(2 inch), peeled and sliced
5scallions,chopped, white parts only
3garlic cloves,crushed
¼cuprice wine
3tbspsugar
½cuplight soy sauce
½cupdark soy sauce
2tbspgochujang,Korean
2tbspmirin
2tbspsesame oil
white rice,cooked
kimchi
scallion,sliced
sesame seed,toasted
Preparation
Generously season the short ribs all over with salt and pepper. Let sit at room temperature.
Add the dried shiitake mushrooms to a large heatproof bowl and pour in enough boiling water to cover. Cover with plastic wrap and let soak for 1 hour.
Preheat the oven to 350 degrees F.
Heat the canola oil in a large Dutch oven over medium-high heat until almost smoking. Working in 2 batches, sear the short ribs on all sides for about 10 minutes total, until deeply browned and crispy. Remove the ribs from the pot and transfer to a plate.
To pan with excess oil and beef fat, add the onion, Asian pear, ginger, scallions, and garlic, then cook over medium heat, stirring occasionally, for about 10 minutes, until softened and slightly browned.
Add the rice wine and stir to scrape up any browned bits from the bottom of the pot.
Add the drained shiitake mushrooms, 1 cup of the shiitake soaking liquid, the sugar, light and dark soy sauces, gochujang, mirin, and sesame oil. Stir and bring to a boil.
Nestle the short ribs back into the sauce, cover, and braise in the oven for 3 hours, or until the short ribs are tender enough to fall off the bone.
Serve the short ribs over rice with the braising liquid spooned on top. Top with kimchi, sliced scallions, and toasted sesame seeds. Enjoy!
