Braised Short Ribs with Bok Choy
Yields: 4 servings
Time: Prep 30 minutes, cooks 2.5 hours
Braising is one of the best ways to transform the humble short rib into a decadent and flavorful dish. But even I have tired of the boring red wine and garlic based recipes that flood google searches. In this recipe I use some of my favorite flavors to liven up the average braise. Gochujang, black bean paste, and rice vinegar pack these short ribs with rich umami that’ll leave your mouth watering. Pair these with crunchy, slightly bitter bok choy and white rice for a balanced meal!
Short Rib Ingredients:
1 lb. bone-in beef short ribs
All-purpose flour
Kosher salt
Black pepper
Avocado oil (or any neutral oil)
Yellow onion, diced
Carrot, diced
Ginger root
Garlic
Gochujang
Black bean paste
Rice vinegar
Chicken or beef broth, low or no sodium preferred
Bay leaves
Whole lime
Scallion
Toasted sesame seeds
Bok Choy Ingredients:
4 large bok choy stalks
Olive oil
Kosher salt
Black pepper
Special Equipment:
Dutch oven or oven-safe pot
Vegetable steamer basket (optional)
Directions
Step One:
Sprinkle short ribs generously with kosher salt. Let sit 30 minutes to an hour.
Step Two:
Preheat oven to 350º.
Heat a few swigs of avocado oil in a Dutch oven over medium-high heat.
Pat ribs dry. Dredge in all-purpose flour, shaking off any excess. Sear ribs for 30-45 seconds on each side or until browned. Remove and set aside.
Step Three:
Reduce heat to medium and add 1 tbsp. of avocado oil to Dutch oven. Sauté 2-3 carrots and half a yellow onion for 2 minutes. Season to taste with kosher salt and black pepper. Continue cooking until carrot is soft and onion is translucent. Add a few cloves of chopped garlic and 1 inch of ginger root, finely grated. Cook 2-3 minutes or until fragrant.
Step Four:
Add a heaping tablespoon each of gochujang and black bean paste, cook 1 minute, stirring constantly. Once combined, mix in 2-3 capfuls of rice vinegar and stir until mixture has thinned slightly and begins to simmer.
Step Five:
Taste mixture and adjust seasonings if needed.
NOTE: Keep in mind that the braise will get saltier as it cooks. Additionally, if you are using a stock with high sodium, that will also affect your final flavor.
Return short ribs to pot and cover with enough broth to submerge them 3/4 of the way. Add 2 bay leaves and one lime, cut into wedges.
Step Six:
Cover and cook at 350º for 2 hours. After two hours, check pot for moisture. If there is no liquid left add a bit more broth, but there should be plenty. Reduce oven to 300º and cook for another 30 minutes.
Step Seven:
In the last 10 minutes of braising, set your vegetable steamer in a pot filled with 2 inches of water. Bring to a boil.
Half each bok choy and place in steamer basket. Cover and steam for 2 minutes.
Step Eight:
Remove bok choy and coat lightly with olive oil, season to taste with salt and pepper. In a large skillet, heat a few tablespoons of olive oil over high heat. Sear bok choy for 1-2 minutes on each side or until nicely browned and caramelized.
Step Nine:
Serve short ribs and bok choy over a bed of white rice, spooning some of the braising liquid over the rice. Top with chopped scallion, sesame seeds and a squeeze of fresh lime.
