Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thoroughly rinse 2.5 pounds of flanken-style bone-in beef short ribs under cold water, pat them dry with paper towels, and trim any excessive fat, scoring the meat lightly if desired to allow for better marinade penetration.

2. 2

   Combine 0.75 cup of Korean dark soy sauce, 0.25 cup of mirin, 2 tablespoons of sesame oil, 8 minced garlic cloves, 1 inch of grated fresh ginger, 0.25 cup of packed brown sugar, 0.5 medium grated Asian pear, and 1 teaspoon of black pepper in a large mixing bowl to create the curing marinade.

3. 3

   Place the prepared short ribs into a large freezer bag or non-reactive container, pour the entire curing marinade over the ribs, ensuring all pieces are well coated, and then refrigerate for at least 24 hours and up to 48 hours for optimal flavor and tenderizing.

4. 4

   Remove the cured short ribs from the marinade, reserving the marinade in a separate bowl, and let the ribs come closer to room temperature for about 30 minutes before cooking.

5. 5

   Heat 1 tablespoon of cooking oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then sear the short ribs in batches for 3-4 minutes per side until deeply browned, transferring them to a plate after searing.

6. 6

   Pour the reserved marinade into the pot, scraping up any browned bits from the bottom, add 1.5 cups of water or beef broth, bring it to a simmer, then return the seared short ribs to the pot.

7. 7

   Bring the liquid back to a boil, then reduce the heat to low, cover the pot tightly, and let the short ribs simmer for 2 to 2.5 hours, or until they are fork-tender.

8. 8

   Uncover the pot, increase the heat to medium-high, and simmer for another 15-20 minutes, allowing the sauce to reduce and thicken slightly, then garnish with 4 chopped green onion stalks and 1 tablespoon of sesame seeds before serving.