Kim Milan's Braised Short Ribs
A recipe that first sears the meat to enhance flavor, slow-cooks it in the oven until tender, then reduces the remaining sauce to a thick, concentrated glaze to serve alongside.
Ingredients needed 4 servings
Recipe
Cooking tips
- Searing the meat first builds deeper flavor without needing a separate stock.
- Braising in the oven for at least 3 hours makes the meat so tender it easily separates from the bone and melts in your mouth.
- The browned bits stuck to the edge of the pot are not burnt; deglaze them with a little water and stir into the sauce for extra savory depth.
- If you prefer a clear, un-reduced sauce, it may taste bland, so adjust the seasoning with salt to your liking.
Recommended for
- Those who love tender, melt-in-your-mouth meat dishes.
- Those who enjoy mixing rice with a rich, concentrated sauce.
- Those who want to prepare an elaborate, high-quality galbi jjim for special occasion guests.
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