Sweet & Tender Braised Short Ribs are the kind of meal that feels like a warm hug. They’re rich, flavorful, and melt-in-your-mouth delicious, perfect for special occasions or cozy dinners at home. Slow-cooking these ribs with just the right blend of spices, sweet touches, and savory ingredients transforms them into a dish that’s hearty yet elegant. This recipe is surprisingly easy to prepare, making it a go-to for both beginner and experienced cooks.
The Secret to Flavorful Short Ribs
The magic of Sweet & Tender Braised Short Ribs lies in the balance of flavors. A mix of rich beef, caramelized onions, and a slightly sweet sauce comes together perfectly after hours of gentle cooking. This process not only makes the ribs incredibly tender but also builds layers of flavor that taste like you spent all day in the kitchen. Whether served over mashed potatoes, creamy polenta, or with a crusty piece of bread, this dish is pure comfort food.
Perfect for Any Occasion
Sweet & Tender Braised Short Ribs are versatile enough for casual dinners or festive gatherings. While they look and taste fancy, the preparation is straightforward. Once you pop everything into the oven or slow cooker, the dish pretty much takes care of itself. This makes it ideal for hosting, as you can focus on your guests while the ribs braise to perfection. It’s a dish that leaves everyone at the table impressed and satisfied.
Tips for Success
To get the best out of your Sweet & Tender Braised Short Ribs, choosing the right cut of meat and cooking it low and slow is key. Use bone-in ribs for the most flavor, and don’t skip the searing step—it’s what gives the dish its deep, rich taste. The sauce will thicken and develop as it cooks, so be sure to taste and adjust the seasoning at the end. With a little patience, you’ll create a dish that’s unforgettable and likely to become a favorite in your home.
Table of Contents
Chef’s Notes- Sweet & Tender Braised Short Ribs
- Prep Ingredients First: Slice all vegetables and prepare the dipping sauce before starting the cooking process. This will make the assembly smooth and enjoyable.
- Control Heat for Perfect Texture: Maintain a medium-low heat to avoid burning the egg coating while ensuring the beef cooks evenly.
- Oil Temperature Check: Test the oil with a small piece of batter-coated beef—if it sizzles gently, the oil is ready. Overheated oil may result in overcooked pancakes.
- Uniform Slices: Ensure beef slices are evenly thin (about 1/8 inch) for consistent cooking and texture. Partially freeze the beef for easier slicing if needed.
- Dredging Tip: Lightly pat the beef dry before dredging in flour and eggs to ensure the coating adheres well and doesn’t clump.
- Customizable Fillings: Add julienned carrots, cucumbers, or pickled vegetables for an extra crunch and flavor.
- Pairing Options: Serve with steamed rice, Korean banchan (side dishes), or lettuce wraps for a full meal experience.
- Subtle Garnish: Crown daisy not only adds elegance but also imparts a slight herbal note—be sure not to overuse as its flavor can be strong.
Sweet & Tender Braised Short Ribs
4
servings30
minutes2
hours30
minutes550
kcal10
minutes3
hours10
minutesDive into the rich flavors of Sweet & Tender Braised Short Ribs, a beloved Korean classic perfect for any special gathering or weekend indulgence. This dish promises melt-in-your-mouth beef infused with a harmonious blend of sweet and savory notes, complemented by hearty vegetables and delightful chestnuts. Whether you’re celebrating a festival, family milestone, or simply craving a gourmet meal at home, this recipe delivers an unforgettable culinary experience. Let the aromas fill your kitchen and impress your guests with this irresistible and traditional favorite!
Ingredients
- Proteins
2 pounds beef short ribs thoroughly rinsed and soaked in cold water for 30 minutes to 1 hour, ensuring impurities are removed
- Vegetables
1 medium Korean radish (8-12 oz) or daikon, peeled and diced
2 large carrots peeled and cut into thick slices
- Flavor Base
⅓ cup light soy sauce
½ cup mirin or substitute with water
¼ cup sugar (white, brown, or Swerve for a sugar-free option)
½ teaspoon freshly ground black pepper
8 cloves garlic finely minced
1 teaspoon fresh ginger minced and peeled
- Add-ins
4 dried shiitake mushrooms cleaned and soaked in 2½ cups cold water for 3-4 hours until softened
12 peeled chestnuts either frozen or freshly prepared
8 large dried jujubes pitted
2 tablespoons rice syrup for sweetness
- Alternative Ingredients:
Mirim Mirin: Substitute with dry sherry or additional soy sauce diluted with a splash of vinegar for a non-alcoholic version.
Soy Sauce: Use tamari for a gluten-free alternative.
Sugar: Replace with honey maple syrup, or a sugar substitute like Stevia.
Frozen Chestnuts: Fresh chestnuts can be used; ensure they are properly peeled after roasting.
Jujubes: Dried dates or raisins can be a substitute for sweetness and texture.
Korean Radish: Daikon can replace Korean radish if unavailable.
Directions
- Preparing the Ribs – Begin by thoroughly rinsing the beef short ribs under cold water. Soak them in a large bowl of cold water for 30 minutes to 1 hour, changing the water a couple of times to remove any blood and impurities. This step is crucial for achieving a clean flavor and preventing off smells. *(Time: 1 hour)*
- Soaking Mushrooms – In a separate bowl, wash the dried shiitake mushrooms and soak them in 2½ cups of cold water. Let them sit for 3 to 4 hours until they become soft and pliable. Once softened, slice the mushrooms and set aside. *(Time: 4 hours)*
- Preparing Vegetables – Peel and dice the Korean radish or daikon into medium-sized pieces. Similarly, peel and cut the carrots into thick slices. These vegetables will add sweetness and texture to the dish. *(Time: 20 minutes)*
- Making the Sauce – In a mixing bowl, combine the light soy sauce, mirin (or water), sugar (or substitute), ground black pepper, minced garlic, and minced ginger. Stir until the sugar is fully dissolved, creating a balanced seasoning sauce. *(Time: 10 minutes)*
- Braising the Ribs – In a large Dutch oven, arrange the soaked beef short ribs. Pour the seasoning sauce over the ribs, ensuring they are well-coated. Add the sliced shiitake mushrooms, prepared vegetables, chestnuts, and jujubes to the pot. Stir gently to combine all ingredients. *(Time: 15 minutes)*
- Cooking the Dish – Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the Dutch oven, and let it simmer for approximately 2.5 to 3 hours. Stir occasionally to prevent sticking and ensure even cooking. The ribs should become tender and the flavors well-infused. *(Time: 150 minutes)*
- Final Touches and Serving – After the cooking time, remove the lid and let the sauce thicken slightly. Taste and adjust seasoning if necessary. Allow the dish to rest for about 10 minutes before serving to let the flavors meld together beautifully. Garnish with additional sliced green onions if desired. Serve hot with steamed rice and enjoy! *(Time: 10 minutes)*
Equipment
- dutch oven
- chopping board
- Chef’s Knife
- measuring cups and spoons
- mixing bowls
- immersion blender
Nutrition Facts
- Calories: 550kcal
- Fat: 30g
- Saturated Fat: 12g
- Trans Fat: 0g
- Polyunsaturated Fat: 5g
- Monounsaturated Fat: 10g
- Cholesterol: 100mg
- Sodium: 1500mg
- Potassium: 800mg
- Carbohydrates: 35g
- Fiber: 4g
- Sugar: 20g
- Protein: 40g
- Vitamin A: 300IU
- Vitamin C: 10mg
- Calcium: 50mg
- Iron: 5mg
FAQ- Sweet & Tender Braised Short Ribs
Can I prepare the beef slices ahead of time?
Yes! Slice and marinate the beef up to 24 hours in advance. Store in an airtight container in the refrigerator. This enhances flavor and saves time.
What’s the best alternative to beef sirloin?
Thinly sliced chicken breast, pork loin, or even firm tofu can be used. Ensure all alternatives are evenly thin for consistent cooking.
Can I make these pancakes gluten-free?
Absolutely! Use rice flour and tamari in place of all-purpose flour and soy sauce, respectively, to make the recipe gluten-free.
How do I prevent the pancakes from sticking to the pan?
Heat the skillet and oil thoroughly before adding the beef. A well-seasoned cast iron skillet or a high-quality nonstick pan works best.
Can these pancakes be reheated?
They’re best enjoyed fresh, but you can reheat leftovers in a hot skillet or oven for 5–7 minutes to restore some of their crispiness. Avoid microwaving as it may make them soggy.
