Korean-Style Braised Short Ribs in German Beer
A fusion dish that combines the rich flavors of Korea and Germany. Short ribs are slow-cooked in a spicy Korean-inspired sauce made with nurturing ingredients and finished with a sweet and tangy pomegranate glaze.
Ingredients
- ●2 pounds Braising Short Ribs
- ●2 teaspoons Nurturing Korean Chili Flakes (gochugaru)
- ●2 tablespoons Pomegranate Molasses
- ●1 cup German Beer (dark lager)
- ●2 tablespoons Soy Sauce
- ●1 tablespoon Brown Sugar
- ●3 cloves Garlic
- ●1 inch Ginger
- ●1 tablespoon Sesame Oil
- ●2 tablespoons Korean Chili Paste (gochujang)
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Season the short ribs with salt and pepper.
- 3
Heat the sesame oil in a large Dutch oven over medium-high heat.
- 4
Sear the short ribs until browned on all sides, about 5 minutes.
- 5
Remove the short ribs from the pot and set aside.
- 6
Add the garlic and ginger to the pot and cook until fragrant, about 1 minute.
- 7
Add the Korean chili flakes, soy sauce, brown sugar, and beer to the pot.
- 8
Stir to combine and bring to a boil.
- 9
Return the short ribs to the pot and cover with a lid.
- 10
Transfer the pot to the preheated oven and braise for 2 1/2 hours, or until the meat is tender.
- 11
Remove the pot from the oven and stir in the pomegranate molasses and Korean chili paste.
- 12
Simmer the sauce over medium heat until thickened, about 10 minutes.
- 13
Serve the short ribs with the spicy Korean-inspired sauce spooned over the top.