Feral Cooks

Good food shouldn't be tame

You are here: Home / Beef / Red Wine and Soy–Braised Short Ribs

Red Wine and Soy–Braised Short Ribs

August 13, 2021 By Karl 2 Comments

I’ve never been much for ribs, but this recipe was fantastic. Never having really dealt with beef ribs before, I had never paid attention to them, and in making this recipe I learned a few things. For instance, there are three main kinds of cuts of ribs: English cut, like you see in this recipe, and flanken cut, which is commonly used for Korean barbecue ribs. Flanken-cut ribs are typically less than a half-inch thick and cut across a few ribs. There’s also a hybrid version, which is basically thick-cut flanken ribs. Maybe everyone knows all that, but it was all new to me.

Flanken Ribs (image credit: Applestone Meat Company)
English Cut Ribs (image credit: Applestone Meat Company)
Combo English Style-Flanken Cut (image credit Faith Durand, The Kitchn)

Anyway, these ribs were absolutely delicious, being both butter-knife tender, and having a deep and complex flavor developed from the long braising process. It’s rather an ugly dish, but the flavor more than makes up for it. I based this recipe on one from Bon Appetit. 

What you’ll need:

  • 4 lb. 2”-thick  beef short ribs
  • kosher salt
  • 2T plus 1t neutral oil
  • 1 large onion, chopped
  • 8 garlic cloves, crushed
  • 2-inch piece of ginger, peeled and thinly sliced
  • 2 cups dry red wine
  • 0.5 cups mirin (sweet Japanese rice wine)
  • 0.33 cups soy sauce
  • 0.25 cups light brown sugar
  • 8 oz mu (Korean) radish or daikon, peeled and cut into 1-inch pieces

What to do:

Season the short ribs all over with salt. Heat 2T oil in a small pot over medium-high heat. In 2 batches, brown the ribs, turning occasionally, until browned all over, about 10 minutes per batch. Transfer to a plate.

Add the onion, garlic, and ginger to that same pot and cook over medium heat, stirring often, until softened and lightly browned. Add the wine, and bring it to a boil. Reduce the heat and simmer until the liquid is reduced by about half, 8–10 minutes. 

Add the mirin, soy sauce, brown sugar, and 2 cups of water. Add the ribs to the pot and bring the liquid to a simmer. Partially cover the pot and cook at a very gentle simmer, adding splashes of water from time to time, if needed.

Cook until the ribs are very tender and the sauce is thick enough to coat the meat. Cooking time is about 3 hours. Add the radish about an hour before the ribs are done.

Serve hot with rice or mashed potatoes. 

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email a link to a friend (Opens in new window)
  • Click to print (Opens in new window)

Related

Filed Under: Beef, Gluten Free, Low carb/Low GI/Low GL

« Fried Mashed-Potato Balls
1,300-year-old Cookies »

Comments

  1. Heather says

    May 8, 2022 at 4:00 pm

    I love this recipe from Bon Appetit, thanks for taking it a step further with the short rib breakdown. we recently stopped drinking and found that pomegranate juice with pet rice whine vinegar is a great, non-alc, version of this recipe.

  2. Karl says

    May 13, 2022 at 11:32 pm

    Glad you like the recipe. Great tip about the pomegranate juice!

Leave a Reply

Your email address will not be published. Required fields are marked *

Feral Cooks was developed by Karl and Philip, two expats who were introduced to each other by their wives while living in Japan.  Learn more →

Recent Posts

  • Taiwanese Salt and Pepper Chicken (Yan Su Ji)
  • No-Bake Cheesecake
  • Mini Baked Potatoes with Blue Cheese and Bacon
  • Sambal Oelek Roasted Carrots
  • Maccheroni Quattro Formaggi Villa D’este (Macaroni with Four Cheeses)

Categories

  • Appetizers & cheese (134)
  • Baked goods (69)
  • Beef (38)
  • Beverages (9)
  • Chicken (65)
  • Cooking tools (14)
  • Dessert (66)
  • Eggs (24)
  • Gluten Free (207)
  • Indian (29)
  • Indonesian (24)
  • Ingredients (24)
  • Italian (37)
  • Japanese (42)
  • Lamb (4)
  • Low carb/Low GI/Low GL (189)
  • Mexican (6)
  • Misc. (30)
  • Pasta (30)
  • Pizza (17)
  • Pork (95)
  • Pressure cooker (6)
  • Restaurants & Delis (2)
  • Seafood (22)
  • Soup (13)
  • Thai (42)
  • Tofu (11)
  • Uncategorized (9)
  • Vegan (90)
  • Vegetarian (211)
  • Vietnamese (14)

Archives

  • February 2023
  • January 2023
  • December 2022
  • November 2022
  • October 2022
  • September 2022
  • August 2022
  • July 2022
  • June 2022
  • May 2022
  • April 2022
  • March 2022
  • February 2022
  • January 2022
  • December 2021
  • November 2021
  • October 2021
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016

© 2023 - Feral Cooks - All Rights Reserved