Falling into a cooking rut is easy, but we’re always here to pull you out of it. If you’re looking to go the extra mile for dinner tonight, then these slow braised beef short ribs are the meal for you.
Though the dish takes a few hours to prepare, it’s actually a great recipe to try for amateur cooks. This recipe has been perfected by Chef Sung Park of New York’s Ivy Lane. Originally from Seoul, South Korea, Lane has been inspired from flavors across the world which has led him to creating dishes like these short ribs.
Before getting started you need to first properly defrost and season your beef. After that, sear the ribs until they’re golden brown. After sautéing and seasoning your veggies and apples, add the meat and all of your ingredients into a large Dutch oven and place the dish into the oven for three to four hours.
This one-pot dish is the perfect way to take dinner to the next level. Pair it with a delicious wine, or finish it off with an impeccable dessert to really make dinner at home feel like a restaurant.
Ingredients
4 pounds short ribs, boneless
4 tablespoons olive oil
2 onions, chopped
2 celery stalks, chopped
3 carrots, peeled and chopped
5 garlic cloves, sliced
5 tablespoons ginger, peeled and sliced
4 cups white wine
2 cups soy sauce
1 cup sugar
4 Granny Smith apples, roughly chopped
10 bay leaves
1 bunch scallions, chopped
8 cups chicken stock
8 tablespoons butter
1 tablespoon grated fresh horseradish (optional garnish)
Chives to garnish (optional)
