| Level: | Intermediate |
| Total: | 3 hr 10 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 3 hr 10 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 pounds (1.8 kg) boneless beef short rib, cut into 3-inch chunks
- Kosher salt and cracked black pepper
- 1/2 cup (100 g) all-purpose flour, for dredging
- 1/4 cup (50 g) butter
- 2 tablespoons vegetable oil, such as canola or grapeseed
- 2 shallots, unpeeled, large dice
- 1 carrot, large dice
- 1 celery rib, large dice
- One (750 milliliter) bottle dry red wine, such as cabernet sauvignon or merlot
- 4 cups (946 ml) beef broth
- 2 bay leaves
- 2 sprigs flat-leaf parsley
- 2 sprigs fresh thyme
- 3 tablespoons soy sauce
- 3 tablespoons sugar
- 2 tablespoons gochujang
- 2 teaspoons sesame oil
- 12 small corn tortillas
- 1 tablespoon vegetable oil
- 2 pounds Brussels sprouts, thinly sliced
- 1/2 yellow onion, chopped
- Kosher salt and cracked black pepper
- Shredded short rib, from above
- 2 limes, cut into wedges, for garnish
Instructions
- For the Braised Short Ribs: Preheat the oven to 325 degrees F (165 degrees C).
- Season the beef pieces with some salt and pepper. Dredge the beef lightly with the flour and shake off excess; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a roasting pan over medium-high heat. Brown the short rib pieces on all sides, about 10 minutes. Use more butter and oil as needed to give a golden brown and delicious surface to each piece of beef.
- Melt another tablespoon of butter in the pan. Stir in the shallots, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Add the red wine, scrape up the brown bits in the pan, and reduce the wine volume by half. Stir in the beef broth, bay leaves, parsley and thyme. Add beef broth up to half the height of the contents of the pot, do not submerge. Bring the pot to a boil, cover with a tight fitting lid or aluminum foil, then transfer to the preheated oven until the short rib is very tender, about 2 1/2 to 3 hours. Once the short rib is tender, remove from the oven and allow to cool slightly. Strip the meat with a fork, cover and keep warm for the assembly stage.
- For the Korean Taco Sauce: Whisk the soy sauce, sugar, gochujang and sesame oil together until the sugar has dissolved and the mixture is smooth. You can make this a few days in advance and store tightly covered in the refrigerator.
- To Assemble the Tacos: Heat some tortillas in a dry skillet. In the same pan, add the vegetable oil, then briefly saute the Brussels sprouts, chopped onions and some salt and pepper. Add some shredded short rib and Korean Taco Sauce. Do not overcook.
- Spoon some of the taco filling into each tortilla. Serve with the Korean Taco Sauce and a lime wedge.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1301 |
| Total Fat | 76 g |
| Saturated Fat | 30 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 13 g |
| Sugar | 14 g |
| Protein | 68 g |
| Cholesterol | 239 mg |
| Sodium | 2137 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1301 |
| Total Fat | 76 g |
| Saturated Fat | 30 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 13 g |
| Sugar | 14 g |
| Protein | 68 g |
| Cholesterol | 239 mg |
| Sodium | 2137 mg |
Reviews
Very good! We couldn’t find boneless short ribs, so we settled for bone in and cooked it as is boneless. Obviously there was a LOT of fat. The flavor was excellent. When I make this again, I’ll try chuck roast if I can’t find boneless ribs. I cut the spice and sugar down a little and it was perfect for our mild spice family (we’re a “Frank’s hot sauce” temperature family). The Brussels cooked up quick and added a nice earthy flavor to it.
Thanks Jet! I’m stocked up on all the spices and sauces to cook a bunch of your recipes now!
Just saw Jet make these on Food Network. Can’t wait to try them!
Jet Lee is a culinary genius. There’s always surprises and something new and his method and ingredients
Very good recipe. Wanted to take a shortcut and not slice up the Brussel sprouts so I purchased a pre cut bag of “super green”. ( kale broccoli Brussels sprouts ) it gave it the crunch factor. The sauce was so good however I did a bit less sugar.
Most certainly will make this again.
Most certainly will make this again.
The meat was delicious. I’m cooking for 1 so the 1.8 lb. package of boneless short ribs that my local grocery store had was perfect. I divided the other ingredients in 1/2 and the mixture yielded approximately 3 servings after low and slow cooking. I think I would cut back a little on the sugar in the sauce next time though I know the Korean way is sweet and spicy hot.
We really enjoyed this. Used 3 lbs of boneless short ribs, it was a lot for two people. Served the leftovers with rice the next day. I used 1 tablespoon of gochujang as I wasn’t sure how spicy the sauce would be. Will use a bit more next time. Easy and flavorful.
I followed the recipe exactly and it was delicious! I will definitely be making this again.
Please forgive my sacrilege, but I found some plant based Korean BBQ and thought it would be a great way to make this more quickly. I otherwise mostly followed the recipe. Came out really great! I’m sure it’s way better with the short ribs. I made my own tortillas (pretty quick actually) and added black beans, since it was already vegan. Also cabbage, pickled onions and avocado. Thanks Jet!
Amazing!!! modify the recipe used honey instead of sugar, cabbage instead of brussels sprouts and olive oil instead of butter or oil.
Really great, no changes to the recipe. Sauce was great, tons of soft yummy short rib & loved the unique Brussel sprouts with it