Recipes

Maple-Braised Beef Short Ribs with Kimchi

Matt Jennings

Townsman - Boston

Braised in beef broth and red wine, this mouthwatering recipe yields fork-tender short ribs that get an extra boost of flavor from a final finish of maple syrup and gochujang.

Ingredients

  • 4 to 5 pounds beef short ribs 
  • Salt and pepper 
  • 2 tablespoons vegetable oil
  • 2 medium onions, coarsely chopped
  • 2 carrots, coarsely chopped
  • 2 cups beef broth or stock
  • 2 cups red wine
  • 1 sprig fresh rosemary
  • 1/4 cup maple syrup
  • 2 tablespoons gochujang
  • 2 tablespoons unsalted butter
  • Kimchi and cooked rice, for serving

Method

Preheat the oven to 350°F. Pat the ribs dry with paper towels, then liberally season them with salt and pepper. Heat a large Dutch oven over medium heat and add the oil. Working in batches, sear the ribs until they are well browned on all sides, about 3 minutes per side. Transfer to a plate and set aside.

Pour off all but 1 tablespoon of oil from the pot and add the onions and carrots. Sauté the vegetables for 3 or 4 minutes, until the onions begin to soften. Add the beef broth and red wine. 

Add the seared ribs back into the pot, nestling them in the liquid, and top with the sprig of rosemary. Cover the pan and transfer it to the oven. Cook for 45 minutes, then turn the ribs and cook for another 45 minutes, until fork-tender. Remove the ribs from the braising liquid and set aside. Turn the oven up to 400°F (the short ribs will return to the oven for the final step).

Strain the braising liquid and reserve the vegetables. Skim the fat off the braising liquid and discard. (Note: if you have time, cool the liquid first—it will be easier to remove the fat.)

Return the pot with the strained braising liquid to the stovetop and simmer the liquid over medium heat until it’s reduced by half, about 10 minutes. 

Meanwhile take 1 cup of the cooked vegetables and purée in a blender, using a little of the braising liquid to loosen the mixture, if needed. 

When the braising liquid is reduced by half and has thickened, add 1/4 cup of puréed vegetables. Taste the sauce to see if it needs more of the vegetable purée and add more accordingly. Stir in the maple syrup and add 1 tablespoon of the gochujang. Taste again to see if you want to add the second tablespoon of gochujang. When the sauce is seasoned to your liking, remove from the heat and stir in the butter to finish.

Add the ribs back to the pot, stirring gently to coat them with the glaze. Transfer the coated ribs to a baking sheet. Spoon more of the glaze on top of the ribs and roast them in the oven for about 15 minutes, or until the glaze has caramelized. 

Remove the ribs from the oven and serve with kimchi and rice. 

Yield

4 servings