Red Wine and Soy–Braised Short Ribs

Name: Red Wine and Soy–Braised Short Ribs
Yield: 6–8 servings
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)

By Sohui Kim

June 1, 2019

This image may contain Dish Food Meal Bowl Stew Lunch and Plant

Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Ayesha Patel

These richly flavored ribs are a riff on kalbi jjim, a traditional special-occasion dish. Red wine adds depth and complements the soy and mirin.

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