Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, March 6, 2017

Soy Braised Short Ribs

If you’re looking for some Korean inspiration check out The Good Fork cookbook, that’s where I found this one. Salt and pepper four pounds of short ribs then brown over high heat with some oil in a large heavy pot before setting aside. Turn down the heat to medium and stir in a chopped onion, three chopped garlic cloves, and a two inch piece of peeled ginger sliced thin. Cook for five minutes.

Pour in two cups of dry red wine and reduce by half. Add two cups of chicken stock, ¾ cup of soy sauce, ½ a cup of mirin or rice vinegar, ½ a cup of brown sugar, ½ a cup of kimchi, and the cooked ribs along with their juices. Bring to a boil, cover, reduce the heat to low, and simmer for a couple of hours or until the ribs are tender. Serve with rice and a bit of the sauce poured over the top.

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