Slow-Braised Soy Beef Short Ribs — Beef Short Rib Kakuni
Bone-in beef short ribs slow-braised in soy, mirin, and rock sugar until the meat pulls from the bone in thick glossy sheets.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut spring onion into 5cm lengths. Lightly crush garlic cloves. Slice ginger into 2 pieces. Halve pak choi lengthways. Measure sake, soy sauce, mirin, dashi stock, rock sugar, and sesame oil.
Boil
Place short ribs in a medium pot, cover with cold water, bring to a hard boil over high heat for 5 minutes. Drain and rinse thoroughly under cold water, removing all dark matter.
Braise
Return ribs to pot. Add dashi, sake, soy sauce, mirin, rock sugar, ginger, spring onion, and garlic. Bring to a simmer over medium heat, skim foam. Cover with drop lid and braise over low heat 2–2.5 hours, turning every 45 minutes, until meat pulls from bone.
Reduce
Remove ribs carefully. Increase heat to medium-high and reduce braising liquid 6–8 minutes until thick, glossy, and coating the back of a spoon. Return ribs to glaze, turn to coat, rest 5 minutes.
Steam
While liquid reduces, blanch pak choi in boiling water 2 minutes until just tender. Drain and toss with sesame oil and a splash of soy sauce.
Plate
Spoon steamed rice into bowls. Arrange glazed short ribs over rice, spoon reduced glaze generously over top. Place pak choi alongside with karashi mustard for dipping on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.