This is my favorite Short Rib recipe from my mom! It is tender, and soul satisfying. A comfort food that will delight your family.

The recipe is simple, but takes some time:



3 pounds bone-in beef short ribs
3 carrots cut into 1-inch cube.
1 small radish cut into 1-inch cube.
1 medium onion, cube into 1-inch chunks
1 cup shitake mushrooms, cut into thick slices (If using dried mushrooms, follow instruction to rehydrate on package and reserve water for later)
5 garlic cloves, minced.
2 inches ginger, grated.

Braising Liquid:

1 Cup soy sauce
¼ Cup rice wine or mirin
2 Tablespoons sugar
2 Tablespoons honey
1 Tablespoon sesame seeds
¼ teaspoon black pepper

3 cups water (or 2 cups of reserved water from mushrooms and 1 cup water)
2 scallions, diced.


1. Trim fat from short ribs. Score meat to bone.
2. Rinse short ribs under cold water to remove excess blood and any potential bone fragments. Let drain.
3. Blanch short ribs in boiling water for approximately five minutes. Remove scum that accumulates on surface of water.
4. Place blanched short ribs into clean pot. Add braising liquid and 3 cups of water. Bring to boil and lower heat. Braise for one hour. Check for tenderness. Braise for another 30-45 minutes, if needed.
5. Add vegetables to pot. Cook another 30-40 minutes until the vegetables are tender.
6. Remove lid and cook on medium high to reduce the liquid by 1/4.

Place short ribs into serving bowl or plate. Garnish with scallions. Serve with rice and kimchi.

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