Korean Braised Short Ribs with Sweet Potato Grits
Braising takes time but brings comfort and depth to a dish, making it almost foolproof due to its slow cooking process. This recipe is perfect for a cozy meal served with Sweet Potato Grits, making the most of the rich braising liquid as a sauce.
EQUIPMENT
- Aluminum Foil
- Hotel Pan (deep)
- Plastic Wrap
- heavy bottom pot
- sheet tray
- whisk
INGREDIENTS
Sweet Potato Grits
- 2 lbs Sweet Potato
- 4 cups Water
- 2 tsp Himalayan Pink Salt
- 1½ cups Yellow Grits ((uncooked))
- 3 tbsp Butter
- ½ tsp Nutmeg ((confirm amount?))
- 1 bunch watercress (for garnish)
Korean Short Ribs
- 5 lbs bone-in beef short ribs (patted dry)
- 7 stalk Scallions
- 1 stalk Lemon Grass (cut into rounds)
- 2 oz Ginger (sliced into thin rounds)
- ¼ cup Tomato Paste
- ¼ cup Gochujang
- 1 bottle Red Wine (Cabernet)
- 8 cups Beef Stock (homemade or low-sodium)
- 2 cups Soy Sauce
- Juice of 2 oranges
- peels of 2 oranges (zest)
- ¼ cup Fish Sauce
- 2 cups Water
- ¼ tbsp granulated sugar
- 1 cup sesame oil (toasted)
- 2 Asian pears (halved and cored)
- ¼ cup sesame seeds (toasted)
- 3 tbsp butter (unsalted, cubed)
- 2 cups loosely packed arugula (or watercress leaves)
INSTRUCTIONS
Sweet Potatoes
- Preheat the oven to 375 degrees F2 lbs Sweet Potato
- Poke potatoes with a fork. Wrap each one in aluminum foil, place in oven for 40 mins or until they feel soft all the way through when you gently squeeze them.
- Allow the sweet potato to cool slightly, and scoop out cooked flesh. Mash lightly with a fork. Set aside.
Grits
- Place 4 cups of water and 1 teaspoon of salt into a medium, heavy-bottom sauce pot and bring to a boil over high heat. Once it reaches a rolling boil, whisk in the uncooked yellow grits.4 cups Water, 2 tsp Himalayan Pink Salt, 1½ cups Yellow Grits
- Stir the mixture until it comes back up to a boil, then reduce the heat to the lowest setting. Place a lid on top, and let simmer for 15 minutes.
- After the grits have cooked, remove the lid and stir to help them finish absorbing the water.
- Next, Add sweet potatoes and stir until well mixed, Add butter, and nutmeg. Stir again until smooth. Add remaining salt. Serve hot.3 tbsp Butter, ½ tsp Nutmeg
Korean Short Ribs
- Preheat the oven to 375°F (190°C).
- Sear the short ribs: Heat oil in a rondeau or Dutch oven over medium-high heat. Sear the short ribs in batches, browning every meaty side (about 4 minutes per side), and transfer them to a large roasting pan, bone side down. Add more oil as needed between batches.3 tbsp butter
- Cook aromatics: Once the ribs are seared, discard the root end of the scallions and separate the dark green tops for garnish. Add the white part of the scallions, lemongrass, and ginger to the same pot. Cook for 2-3 minutes until caramelized.5 lbs bone-in beef short ribs
- Add flavor base: Stir in the tomato paste and gochujang for about 1 minute until fragrant. Deglaze the pot with a splash of wine, scraping up any brown bits with a wooden spoon. Add the rest of the wine, beef stock, soy sauce, orange juice, peels, fish sauce, water, sugar, and sesame oil.
- Braise the ribs: Bring the mixture to a boil, then pour it over the short ribs in the roasting pan. Make sure the ribs are completely submerged, leaving about ½ inch (12.5 mm) of space at the top. Add the Asian pears. Cover the pan with a sheet of parchment paper, then foil.¼ cup Tomato Paste, ¼ cup Gochujang
- Cook in the oven: Braise the short ribs in the oven for 3 ½ hours until they are tender. Let them rest for 15 minutes before transferring them to a platter with a slotted spoon. Thinly slice the reserved scallion greens on a bias for garnish.1 bottle Red Wine, 8 cups Beef Stock
- Reduce the sauce: Strain the braising liquid into a pot, then simmer over medium-high heat until it reduces by 25%, about 8 minutes. Stir in the cold, cubed butter to finish the sauce.
- Serve: Place the short ribs in a serving bowl, drizzle with the reduced sauce, and top with arugula or watercress and sliced scallions. Serve with Sweet Potato Grits on the side or in individual bowls with the ribs and sauce on top.
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