flameDinnerBeefPorkWeekend project

Spicy Soy-Braised Short Ribs

Prep10 min

Cook3 hr

Total3 hr 10 min

Serves4 servings

Method

Steps

In a large pot over high heat, heat up oil until it shimmers, about 1 minute.
While the oil heats, season the short ribs with salt and pepper all over. When the oil is ready, sear the meat on the two largest sides, working in batches if necessary, about 3 minutes per side. Transfer the seared short ribs to a plate after they’re seared and pour out and discard any excess oil. Return the meat to the pot over high heat.
Add garlic, soy sauce, chile-garlic sauce, cilantro, and enough water to reach above the meat (about 9 cups).
Bring the mixture to a boil, about 10 minutes, then lower to medium-high and cook at a steady boil, covered, for 2 hours and 50 minutes. Check on the water levels throughout the cooking process, adding additional water as needed to ensure the meat is fully covered for the first 2 hours of cooking. Take the meat off the stove once it is fall-off-the bone tender.
Discard the bones and plate the meat. Serve the meat with white rice and garnish with fresh cilantro, or use the broth to make ramen and top the noodles with the short ribs. This dish can also be prepared in advance and refrigerated for later serving.

Originally published at cooking.nytimes.com. Reproduced for personal collection.