I went to village butcher for K&L's weekly bone treat and I couldn't resist not buying a good cut of short rib which is one of the most desirable part of beef in South Korea.
K&L enjoyed their half of lamb bone each.
Cooking short rib isn't simple and it takes time and preparations, but it definitely worth it. I recently watched that Nigella Lawson cook short ribs on BBC. It was called asian style braised short rib. Mine is soy sauce based recipe and I don't use hoisin sauce. I was bit shocked she use hoisin sauce that has a lot of MSG in it.
Beef short rib itself has a full of flavour so I really don't agree it needs MSG at all.
Simply cook it in soy sauce based sauce is absolutely enough.
1. leave short rib in cold water about 30 mins. (You can skip this)
The reason that do this is to remove an excess blood and bone dust while it has been cut.
2. Put in boiling water about 2 mins and wash with cold water.
3. Soy based sauce.
Blend 3-4 cloves of garlic, a pitch of ginger powder, one small size onion and one medium size pear or apple with two cup of water in blender.
Then add 3 Tsp of soy sauce and 1 Tsp of sesame oil.
Pour over short rib and leave in the fridge over night (minimun 3 hours)
Lilly finished her portion of bone while I prepared d the ribs for next day.
The next day.
Simmer the rib on very low heat in the pot for about 3 hours or put in the oven 180°C for 3 hours.
If you want to cook veg in the pot do this after 2 hours later.
I choose mooli and carrot in this time.
These two love mooli for the treat.
It is cooked in soy sauce based so it naturally go well with rice.
And I think it will also good with boiled potato, too.
