Slow Cooked Korean Short Ribs With Wasabi Soy Grits Recipe
- Yield: 6 servings
Ingredients
Korean Kalbi Marinade
- 3 tablespoons olive oil
- 3 pounds bone-in beef short ribs
- 1 tbsp Durkee® Black Pepper, Regular Grind
- 6 garlic, cloves, minced
- 3 tablespoons minced fresh ginger
- 1 cup mirin
- 1 1/4 cup water, divided
- 1/2 cup ponzu sauce
- 1/2 cup reduced sodium soy sauce
- 1/2 cup apple juice
- 1/4 cup unseasoned rice vinegar
- 2 tbsp toasted sesame oil
- 2/3 cup Brown sugar
- 1/4 cup corn starch
- 2 divided, toasted tbsp Durkee® Sesame Seed
- 1/2 cup thin sliced on the bias, green onion
- 1/4 cup pickled ginger
Wasabi Soy Grits
- 2 cup water
- 1/2 cup milk
- 1/2 tsp salt
- 1/2 cup stone ground white grits
- 1 tbsp butter
- 1/4 tsp white pepper
- 1 to 2 tbsp wasabi paste OR powder
- 1 tsp reduced sodium soy sauce
Directions
- Adjust oven rack to lower-middle position and preheat oven to 325ºF. Heat oil in oven-safe Dutch oven over high heat until shimmering. Season meat generously with pepper, then sear until browned on all sides, about 4 minutes per side. Remove short ribs.
- Reduce heat to medium. Add garlic and ginger stirring constantly, until browned about 2 minutes. Add mirin and scrape up any browned bits from bottom of Dutch oven.
- Add 1 cup water, ponzu sauce, soy sauce, apple juice, rice vinegar, sesame oil and brown sugar; stir to combine. Return short ribs to pan. Bring to a simmer, cover and transfer to oven. Braise, turning beef once and adding water if necessary to keep it halfway submerged throughout cooking, until beef is fork tender, about 2 1/2 to 3 hours.
- Transfer beef to a platter and skim fat from cooking juices in Dutch oven. Taste cooking juices, if too concentrated, dilute to taste with additional water and/or mirin.
- Combine corn starch with remaining 1/4 cup water in a small bowl, whisking thoroughly to remove any lumps. Whisk cornstarch slurry into cooking juices, bring to a boil over high heat, and cook until gravy is thickened, about 2 minutes. Add 1 tablespoon toasted sesame seeds to sauce.
WASABI-SOY GRITS:
- Bring water, milk and salt to a boil in a heavy 2-quart saucepan. Slowly add the grits in a thin, steady stream stirring constantly with a wooden spoon.
- Reduce the heat to low and simmer, stirring occasionally until the grits thicken, 10 to 15 minutes. Off the heat whisk in the butter, pepper, wasabi and soy sauce.
- Serve short ribs with sauce over wasabi-soy grits, with pickled ginger and green onion garnish. Finish with a sprinkle of toasted sesame seeds.
