These richly flavored ribs are a riff on kalbi jjim, a traditional special-occasion dish. Red wine adds depth and complements the soy and mirin.
Ingredients
6–8 servings
4
2
1
8
1
2
½
⅓
¼
¼
1
Preparation
Step 1
Season short ribs all over with salt. Heat 2 Tbsp. oil in a small pot over medium-high. Working in 2 batches, cook ribs, turning occasionally and reducing heat if needed to prevent scorching, until browned all over, 10–12 minutes per batch. Transfer to a plate.
Step 2
Add onion, garlic, and ginger to same pot and cook, stirring often, until softened and lightly browned, 6–8 minutes. Add wine; bring to a boil. Reduce heat and simmer until liquid is reduced by half, 8–10 minutes. Add mirin, soy sauce, brown sugar, and 2 cups water. Return ribs to pot and bring liquid to a simmer. Partially cover pot and cook, reducing heat to maintain a very gentle simmer and adding splashes of water as needed, until ribs are very tender (they should shred easily) and sauce is thick enough to coat meat, 3–3½ hours. Add radish about 1 hour before ribs are done. Remove from heat.
Step 3
Heat remaining 1 tsp. oil in a large nonstick skillet over medium. Add egg, tilting pan to create a very thin 6–8" circle. Cook just until set, about 1 minute, then roll up egg into a cylinder; transfer to a cutting board. Thinly slice into ribbons.
Step 4
Top ribs with egg, shilgochu, and scallions. Serve with rice alongside.
Step 5
Do Ahead: Short ribs can be made 3 days ahead. Let cool; cover and chill.
How would you rate Red Wine and Soy–Braised Short Ribs?
Leave a Review
Reviews (69)
Back to TopAny suggestions for wine substitute? Would love to prepare this for someone who cannot have wine. Made this for a dinner party and it was absolutely fantastic. I may take some of the other commenters suggestion to thicken with cornstarch next time.
Alexis Morales
New York, NY
10/11/2022
Where is the daikon radish? In the pot or as a condiment?
Anonymous
6/16/2022
Very good. Substituted sake for mirin and increased sugar slightly to maintain sweetness. Added 2 tablespoons of hot pepper paste for some heat. Also braised in the oven for 3 hours rather than on stovetop (300 degrees). Removed meat after braising and thickened slightly sauce using cornstarch. Then reassembled for the finish. Great on on basmati rice.
Anonymous
Champaign, ul
2/7/2022
Control and P keys will allow you to print. Getting ready to try today!
Anonymous
Los Angeles
1/18/2022
Wonderful! This was our second time making the dish and we made some modifications which might be useful : Slow cooked in the oven until tender Skimmed a lot of the fat Added some balsamic vinegar to increase acidity Added crushed red chilli to provide heat Thickened with cornflour to make a thicker
Stuart and Louise
Maine
11/28/2021
This recipe was perfect. I will make it over and over and over again. I halved the recipe for 2 people but I can’t wait to share with friends.
Zoe
Barcelona, Spain
10/6/2021
This recipe is absolutely delicious! I recommend doing story fry so the flavor of the beef isn't needing to bring up the flavor of plain rice, but the meat is deliciously tender and juicy, the sauce has a nice thickness for the time they say, and the toppings add a nice pop of color. I would greatly recommend this recipe, as long as you don't mind needing to take a bit of time cooking!
Alana V.
Glendale, AZ
7/20/2021
Fantastic recipes. Has become a go to when we have guests over. Very little on the night preparation, which allows for time with guests. Cannot fail recipe. It has everything. Combines classic French recipe (like the boeuf bourguignon) to some asian flavours.
Tut
France
4/30/2021
Absolutely delicious! Not difficult to prepare, although it is time-consuming (I started prep around 1:30pm and wasn't eating until 6), but the results are so totally worth the effort. Very rich flavor, so I'll save this as more of a special occasion dish, but I will most definitely be making it again.
Christian
Akron, OH
4/12/2021
This is delicious. You can use sherry instead of mirin. Even dry sherry is sweet. And it's what Irma Rombauer used in Joy of Cooking for her sweet and sour ribs. I like this method of cooking better and all round better recipe. But the grocery in my small New Mexican town carries sherry. And it is yummy in recipes. I'm sure it's the flavor the recipe wants.
Elvis Erp
Ruidoso, NM
4/7/2021
I know it's not obvious but there is a print button that appears on the left side of the window as you scroll down. It's one of three white icons in the small black rectangle. When you position your cursor over one of the three icons, the icon turns yellow.
L Bodiford
Alabama
3/16/2021
Yes - way past time for BA to add a print button on all recipes. Really!
Anonymous
Los Angeles, CA
3/14/2021
Really good! Leave lots of time - I started at 5:30 and we didn't eat till after 9. I had bone in short ribs so I cut them off the bone and used my Le Creuset - didn't have the Korean seasonings so used pepper flakes and sesame seeds at the end and served over linguine mixed with some of the sauce and pasta water. Huge family hit.
Anonymous
San Francisco, CA
2/2/2021
AMEN!!! to below comment
Debi Rankin
Memphis, TN
1/12/2021
For heaven's sake BA. Will you please put a print button on all recipes!!?? It's impossible to cut and paste as the BA banner Always ends up in the middle of the recipe. I am a paid subscriber yet find the web access TERRIBLE to use. Can you please fix this? It's been too long waiting...
PaulR
San Francisco
1/6/2021