Aisoon Braised Short Ribs  Image

Aisoon Braised Short Ribs

Make this Tonight - "Homage to My Korean Grandma"

Prep Time
Cook Time


  • 5 lbs beef short ribs, boneless
  • ⅛ cup grapeseed oil
  • 1 lemongrass stalk, cut into rounds
  • 2 oz ginger, cut into rounds
  • 7 scallions, cut in half
  • ¼ cup tomato paste
  • ¼ cup gochujang
  • 1 bottle (750ml) red wine, cabernet
  • 2 quarts beef stock
  • 2 cups soy sauce
  • 1 cup sesame oil
  • ¼ cup fish sauce
  • ¾ cup orange juice
  • 2 cups water
  • ¼ cup toasted sesame seeds
  • 2 Asian pear, peeled,deseeded and quartered
  • ¼ cup granulated sugar
  • 2 oranges, zest
  • watercress, for garnish


  1. Preheat the oven to 375 F degrees.
  2. Heat grapeseed oil in a large deep saute pan.
  3. Sear short ribs and begin to brown on all sides about 8 mins.
  4. Once all ribs are brown, remove from the pan and reserve.
  5. If necessary add more oil/butter to pan, add in aromatics (lemongrass, ginger, scallions), and allow to caramelize.
  6. Follow that with tomato paste and gochujang.
  7. Add wine to deglaze the pan.
  8. Next add rest of liquids and bring to a boil.
  9. Add sesame seeds, Asian pear, sugar, orange zest. Bring to a boil and then reduce to a simmer.
  10. Transfer the seared short ribs back to the pan.
  11. Cover with a lid or aluminum foil and braise for 3 ½ hours in the oven.
  12. Once cooled, remove short ribs from the braising liquid.
  13. Strain and reserve the cooking liquid
  14. Reduce cooking liquid, adjust with water if necessary.
  15. Gently baste short ribs in sauce over low simmer.
  16. Serve, garnished with watercress.