Korean-style short ribs — pan seared/braised method

Ingredients

• 3 pounds Beef Short Ribs (English Cut) (Butterflied into 2‑3 flaps, bone left in place)
• 4 cloves Garlic Cloves (Smashed to remove skins)
• 1 inch Fresh Ginger (Peeled and roughly sliced)
• 2 stalks Green Onion (White Parts) (Chopped; white parts only for the marinade)
• 1 pear Asian Pear (or Bosque Pear) (Peeled and grated; adds moisture and sweetness)
• 120 ml Soy Sauce (Low‑sodium preferred; about 1/2 cup)
• 2 tablespoons Demerara Sugar (Can substitute brown sugar or honey)
• 1 tablespoon Rice Wine Vinegar (Adds a touch of acidity)
• 1 teaspoon Ground Black Pepper (Freshly ground)
• 60 ml Water (To thin the marinade)
• 5 drops Toasted Sesame Oil (A few drops go a long way)
• 8 ounces Rainbow Chard (Stems trimmed, leaves chopped)
• 2 shallots Shallots (Chopped)
• 1 cup Jasmine Rice (Rinsed before cooking)
• 1 tablespoon Toasted Sesame Seeds (For garnish; can toast in a dry pan)
• 2 stalks Green Onion Tops (Sliced on a diagonal for garnish)

Instructions

1. Butterfly and Score the Ribs

   Place each rib with the bone side up. Cut along the bone as close as possible, stop before cutting through. Make a second cut to halve the thickness, then open like a book. Lightly pound thicker spots with a meat mallet and score the surface with shallow perpendicular cuts.

   Time: PT15M

2. Prepare the Marinade

   In a food processor combine smashed garlic, sliced ginger, white green‑onion parts, grated pear, soy sauce, demerara sugar, rice wine vinegar, black pepper, water, and a few drops of toasted sesame oil. Pulse until smooth, then taste and adjust sugar or salt as needed.

   Time: PT10M

3. Marinate the Ribs

   Place the butterflied ribs in a large zip‑top bag or bowl, pour the marinade over, and ensure every surface is coated. Seal and refrigerate overnight (at least 8‑12 hours).

   Time: PT12H

4. Remove Excess Marinade

   Take the ribs out of the fridge, unwrap, and gently wipe off excess liquid with paper towels. You may rinse quickly with a little water if you prefer a less salty final dish.

   Time: PT5M

5. Partial Braise in Water

   Heat a wide skillet over high heat. Add the ribs in a single layer, then pour in enough water to come about halfway up the meat. Bring to a rapid boil and let it steam‑braise, flipping once, until the water has reduced by half (about 15 minutes).

   Time: PT15M

   Temperature: high

6. Finish by Searing and Glazing

   Reduce heat to medium‑low. Continue cooking until the water evaporates completely and the ribs begin to brown, about 5 minutes. Stir constantly to avoid burning; the sugars will caramelize into a glossy glaze.

   Time: PT5M

   Temperature: medium-low

7. Add Shallots and Chard

   Add chopped shallots to the pan and sauté for 1 minute. Then add the chopped rainbow chard and stir‑fry until wilted, about 4 minutes. The bitterness of the chard balances the sweet glaze.

   Time: PT5M

   Temperature: medium

8. Incorporate Remaining Marinade

   Pour any leftover marinade (about 2‑3 tbsp) over the ribs and vegetables, stirring quickly for 2 minutes to finish the glaze.

   Time: PT2M

   Temperature: medium

9. Toast Sesame Seeds

   In a small dry pan over medium heat, toast sesame seeds until golden and fragrant, about 2 minutes. Set aside for garnish.

   Time: PT2M

   Temperature: medium

10. Cook Jasmine Rice

    Rinse 1 cup jasmine rice until water runs clear. Combine with 1.5 cups water and ½ tsp salt in a saucepan, bring to a boil, cover, reduce heat to low and simmer 15 minutes. Remove from heat and let sit covered 5 minutes before fluffing.

    Time: PT15M

    Temperature: medium

11. Plate and Garnish

    Slice the ribs thinly across the grain if desired, arrange on a serving platter with rice and chard. Sprinkle toasted sesame seeds and sliced green‑onion tops over the top.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

40g

Carbohydrates

30g

Fat

45g

Fiber

3g