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
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.