Braised Short Rib Supper
If you’re going to take the time to make a proper meat-and-potatoes (or meat-and-rice) kind of dinner, make it the most melt-off-the-bone meal you can think of. This one is my favorite. I adopted this dish from my friend Chris Morocco, food editor at Bon Appétit and king of the simple but spectacular, the duh dinner you never thought of and wish you had. It’s a breeze, and so big on flavor and payback, I bet it makes it into your permanent files, too.
1 onion, sliced
4 garlic cloves, smashed
¼ cup (60 ml) rice vinegar
¼ cup (60 ml) low-sodium soy sauce
2 Tbsp chopped fresh ginger
2 Tbsp coconut sugar or dark brown sugar
1 tsp red pepper flakes
3 lb (1.4 kg) beef short ribs, English (or flanken) style or Korean cut
2 cups (240 g) warm cooked basmati rice (or any favorite white rice), for serving
3 globe or watermelon radishes (or a mix), thinly sliced, for serving
Fresh cilantro leaves, for serving
Makes 4-6 servings
Prep Time: 30 Minutes
Total Time: 3 Hours 30 Minutes, or 8 Hours in the slow cooker
If you have a slow cooker, this is its moment. Grab it, and read on.
Preheat the oven to 350°F (180°C) or prepare a 4- to 6-qt (3.5- to 5.4-L) slow cooker.
In a Dutch oven with a tight-fitting lid, or your slow cooker, combine the onion, garlic, vinegar, soy sauce, ginger, coconut sugar, red pepper flakes, and ¼ cup (60 ml) water. Add the beef and turn with tongs to coat on all sides with the sauce and onion.
Cover and cook until the beef is very tender, 2½ hours in the oven, or on low for 7 to 8 hours or on high for 5 to 6 hours in the slow cooker.
When the meat is tender and falling off the bone, skim off and discard any excess fat, leaving the juices behind, with a ladle or spoon (skip this step if you love lots of fatty juices). Spoon the warm rice into shallow bowls or plates. Spoon the beef and sauce over the top, and garnish with the radishes, cilantro, and all the remaining juices.
Good to know:
Browning the beef in a little oil in the pan before cooking lends an even deeper flavor and beautiful color to your finished dish. But it’s not imperative to this dish, so skip it if you’re short on time.
I use a slow cooker to make the ribs while I’m out of the house. (What’s better than coming home to a meal that has made itself?) Make, let cool, and refrigerate the beef in an airtight container for up to 4 days, and reheat on the stovetop over low heat. Prep the radishes hours or days ahead; refrigerate, wrapped in a damp paper towel and then zipped plastic bags, for up to 3 days. Because soft, just-cooked warm rice is always best with this meal, cook it just before serving (or use a rice cooker).
Good to know:
To peel ginger easily, use the edge of a spoon to gently scrape away the skin, working around small creases and corners.
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Reprinted from Everyday is Saturday by Sarah Copeland with permission by Chronicle Books, 2019
Photography copyright: Gentl + Hyers © 2019
Sarah Copeland is an award-nominated cookbook author and former food director of Real Simple. She lives in upstate New York and Hungary.