Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 325°F (160°C); then season 2.5 pounds of boneless beef short ribs generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat, sear the seasoned short ribs on all sides until deeply browned for approximately 8-10 minutes total, and then remove the seared short ribs and set them aside.

3. 3

   Add 1 chopped large yellow onion to the same Dutch oven and sauté until softened, about 5-7 minutes, then stir in 4 minced cloves of garlic and 2 tablespoons of grated fresh ginger, cooking for 1 minute until fragrant.

4. 4

   Whisk together 0.5 cup of gochujang, 0.25 cup of packed light brown sugar, 2 tablespoons of apple cider vinegar, 2 tablespoons of soy sauce, 2 cups of beef broth, and 1 cup of water in a bowl, then pour the mixture into the Dutch oven, scraping up any browned bits from the bottom.

5. 5

   Return the seared short ribs to the Dutch oven, ensuring they are mostly submerged in the liquid, bring the liquid to a simmer, then cover the Dutch oven tightly and transfer it to the preheated oven to slow cook for 2.5 to 3 hours, or until the meat is fork-tender.

6. 6

   While the ribs are cooking, combine 1 cup of cornbread mix, 4 tablespoons of melted unsalted butter, 1 finely diced jalapeño, and 0.5 cup of shredded sharp cheddar cheese in a medium bowl, mixing until crumbly, and then spread the cornbread crumble onto a small baking sheet.

7. 7

   Bake the cornbread crumble for 10-15 minutes, or until golden brown and crispy, then set it aside.

8. 8

   Once cooked, remove the short ribs from the oven, shred the meat with two forks directly in the braising liquid, and stir to coat, then serve the gochujang-braised short ribs hot, garnished with the baked cornbread crumble and 2 tablespoons of fresh chopped cilantro.