Why do I soak the short ribs in water first?

Soaking helps draw out excess blood and impurities, giving you a cleaner-tasting, less gamey final dish—and a prettier braising sauce.

What are English-cut short ribs?

They’re short ribs cut parallel to the bone into thick, meaty pieces (as opposed to flanken/kalbi-cut, which is sliced thin across the bones). The English cut is ideal for braising.

Can I make these short ribs ahead of time?

Absolutely! Braised short ribs taste even better the next day once the flavors have had time to mingle. Store in the fridge for up to 3–4 days and gently reheat.

What can I substitute for Shaoxing wine?

Dry sherry is the closest swap. In a pinch, you can use a splash of mirin or simply leave it out—your ribs will still be delicious.

The pear is doing double duty—adding natural sweetness and tenderizing the meat. If needed, swap in an Asian pear, a kiwi, or even a bit of pineapple (use sparingly, as it’s very strong).

What sides go best with kalbi braised short ribs?

Steamed rice and bok choy are classic, but kimchi, sautéed greens, or a quick cucumber salad would all be fantastic.

Can I freeze the leftovers?

Yes! Cool completely, then freeze in an airtight container with some sauce for up to 3 months. Thaw overnight in the fridge before reheating.

Oven Braised Short Ribs with Kalbi Marinade

Braised Short Ribs with Kalbi Marinade

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Experience the perfect marriage of traditional technique and bold Korean flavors with these oven-braised English cut short ribs. This recipe elevates the classic short rib by utilizing a dual-stage cooking process that ensures maximum flavor and a melt-in-your-mouth texture.

Author: Ellen

Ingredients

Units Scale

4 to 6 pounds of English cut short ribs
1 pear, peeled and cored
1 medium onion, peeled and quartered
10 cloves garlic
1 inch ginger, peeled
1/2 cup water
3/4 cup low sodium soy sauce
1/3 cup brown sugar
2 tablespoon sesame oil
1/4 cup shaoxing wine
2 teaspoons beef bouillon
2 teaspoons garlic granules
2 teaspoons onion granules
2 teaspoons salt
2 tablespoons of beef tallow or olive oil
1 pound of carrots, peeled and sliced in large pieces
2 celery stalks, each stalk sliced into approximately 6 pieces
2 medium onions, sliced

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Instructions

Rinse the short ribs and soak for 1 hour. After soaking, pat dry the ribs and dry on a wire rack.
In a blender or food processor, blend the pear, onion, garlic, ginger, water, soy sauce, brown sugar, sesame oil, shaoxing wine, bouillon, garlic and onion granules.
In a large mixing bowl, add the short ribs and blended marinade mixture and toss until all the ribs are well coated. Marinate for 6 hours or overnight for best results.
Line a baking sheet with foil and brush the foil with oil to form a light coating to prevent the ribs from sticking to the foil. Remove the ribs from the marinade and let the marinade drip off the ribs as much as possible. Save the marinade. Place the ribs on the baking sheet.
With the rack on the highest level, broil on medium (2) for 3 minutes. There will be a nice sear on the top facing side of the ribs. Take the baking sheet out of the oven and turn the ribs over to sear another side of the ribs. Repeat this twice more so 4 sides of the ribs have a nice sear.
While the ribs are searing, heat a large dutch oven pot with beef tallow or olive oil. Sauté onions, carrots and celery for 8 to 9 minutes until starting to get tender. Add 2 large pinches of salt to allow the vegetables to sweat as they cook. Add the short rib marinade to the vegetables and let that heat up until its starts to lightly simmer.
After the ribs are done searing in the oven, turn the oven temperature to bake on 325°F. Place the ribs on top of the simmering vegetables in your pot. Place the lid on your pot and place the pot in the oven on the lower rack. Bake for 3 hours. Ribs should be very tender and nearly falling off the bone.
Serve ribs over rice. Spoon the liquid from the pot over the ribs and rice.

Find it online: https://moderateposh.com/braised-short-ribs/