Red Wine and Soy–Braised Short Ribs Recipe

Name: Red Wine and Soy–Braised Short Ribs Recipe
Ingredients: 4 lb. 2"-thick boneless beef short ribs or 5 lb. 2"-thick crosscut bone-in short ribs (flanken style), cut into 2x2" pieces; Kosher salt; 2 Tbsp. plus 1 tsp. grapeseed or extra-virgin olive oil; 1 large onion, chopped; 8 garlic cloves, crushed; 1 2" piece ginger, peeled, sliced ⅛" thick; 2 cups dry red wine; ½ cup mirin (sweet Japanese rice wine); ⅓ cup soy sauce; ¼ cup (packed) light brown sugar; ¼ mu radish or daikon (about 8 oz.), peeled, cut into 1" pieces; 1 large egg, beaten to blend; Shilgochu or gochugaru (coarse Korean hot pepper flakes), sliced scallions, and cooked rice (for serving)

"These richly flavored ribs are a riff on kalbi jjim, a traditional Korean special-occasion dish...."

INGREDIENTS

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4 lb. 2"-thick boneless beef short ribs or 5 lb. 2"-thick crosscut bone-in short ribs (flanken style), cut into 2x2" pieces

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Kosher salt

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2 Tbsp. plus 1 tsp. grapeseed or extra-virgin olive oil

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1 large onion, chopped

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8 garlic cloves, crushed

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1 2" piece ginger, peeled, sliced ⅛" thick

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2 cups dry red wine

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½ cup mirin (sweet Japanese rice wine)

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⅓ cup soy sauce

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¼ cup (packed) light brown sugar

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¼ mu radish or daikon (about 8 oz.), peeled, cut into 1" pieces

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1 large egg, beaten to blend

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Shilgochu or gochugaru (coarse Korean hot pepper flakes), sliced scallions, and cooked rice (for serving)

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