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1
Soak and Rinse the Ribs
30 Mins
Cold water, ~20°C (68°F)
Cover the short rib chunks with cold water and leave them to soak for 30 minutes, changing the water once halfway through. Drain and rinse the ribs under cold running water, then pat them dry with kitchen paper.
Pat the ribs dry before browning — wet meat steams instead of searing.
Done when: The soaking water runs mostly clear and the meat looks clean and bright.
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2
Brown the Ribs
8 Mins
Medium-high heat, ~200°C (400°F)
Heat a heavy pot over medium-high heat and brown the ribs in a single layer, about 2 minutes per side, until the outside is deep brown. Work in two batches if the pot is crowded, and pour off any fat that pools.
Browning builds the deep colour and flavour of the finished sauce — do not rush it.
Done when: Every piece is browned on at least two sides.
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3
Add the Sauce and Start the Braise
5 Mins
High heat to bring to a boil, ~100°C (212°F)
Return all the ribs to the pot, pour over the whisked sauce and the water, and stir to coat. Bring to a rolling boil, skim off any foam that rises, then turn the heat down to the gentlest simmer and put the lid on.
Skim the foam in the first minutes — it keeps the sauce glossy and clean-tasting.
Done when: The liquid is at a bare simmer with only the occasional bubble breaking the surface.
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4
Braise Until Tender
60 Mins
Gentle simmer, ~95°C (203°F)
Leave the pot on the gentlest simmer for 60 minutes, turning the ribs once or twice. The meat should be giving and nearly tender, and the sauce should have reduced by about a third.
Keep the simmer gentle — hard boiling tightens the meat and clouds the sauce.
Done when: A fork slides into the meat with light resistance; the sauce coats a spoon.
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5
Add the Vegetables, Chestnuts and Jujubes
25 Mins
Gentle simmer, ~95°C (203°F)
Stir in the carrot and radish chunks, chestnuts, jujubes and ginkgo nuts, and simmer uncovered for 25 minutes, turning the ribs once so they glaze evenly. The vegetables should be tender but still holding their shape.
Adding the vegetables late keeps them from falling apart in the long braise.
Done when: The radish is silky and translucent, the carrot is tender, and the meat yields easily to a fork.
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6
Reduce, Glaze and Serve
10 Mins
Medium heat, ~160°C (320°F)
Lift the ribs and vegetables into a warm serving bowl. Turn the heat up and reduce the sauce for about 5 minutes until it is glossy and thick enough to coat a spoon, then pour it over the ribs. The braise reaches about 95°C (203°F), well above the 63°C (145°F) safe minimum for beef. Scatter the spring onions and sesame seeds over the top and serve at once.
If the sauce gets too thick, loosen it with a splash of hot water — it should flow, not sit in a clump.
Done when: The sauce is glossy and clings to the meat; the ribs are fork-tender.
auto_awesome Finishing Touches & Plating
Spoon the ribs and vegetables into a deep serving bowl and ladle the glossy sauce over them, making sure every piece gets some chestnuts, jujubes and radish. Serve hot, with the spring onions and sesame scattered on top.
South Korea
1h 5m
