Slow-braised Short Ribs With Gochujang Demi-glace
Slow-braised beef short ribs in a rich, spicy-sweet gochujang demi-glace, combining classic French technique with Korean flavors.
4 servings
Korean Fusion Cuisine
🟡Intermediate★★★☆☆
May 28, 2025
66 views
Ingredients
🥩
4 pounds
beef short ribs
bone-in, cut into 3" segments
🥬
2 stalks
celery stalks
chopped
🥬
2 tablespoons
tomato paste
🥩
4 cups
beef stock
low-sodium
🥛
2 tablespoons
unsalted butter
cold and cubed
🥬
1 large
yellow onion
peeled and chopped
🌶️
3 sprigs
thyme sprigs
🥬
2 medium
carrot
peeled and chopped
📦
2 leaves
bay leaves
💧
1 cup
red wine
full-bodied
📦
2 stalks
scallions
thinly sliced, for garnish (optional)
📦
3 tablespoons
gochujang
🥬
6 cloves
garlic cloves
smashed
🥬
1 teaspoon
freshly ground black pepper
divided
🫒
2 tablespoons
vegetable oil
🌶️
1.5 teaspoons
kosher salt
divided
📦
1 teaspoon
toasted sesame seeds
for garnish (optional)
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Preheat oven to 325°F with rack in middle. Season beef short ribs evenly with kosher salt and freshly ground black pepper, pressing seasoning into meat to enhance crust formation.
Step 2
Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add beef short ribs in a single layer, taking care not to crowd. Brown each side 2–3 minutes until deep mahogany; transfer to a plate.
Step 3
Reduce heat to medium, add yellow onion, carrot, celery stalks and garlic cloves. Sauté until softened and lightly caramelized, about 6–8 minutes, stirring to pick up fond for flavor.
Step 4
Stir in tomato paste and gochujang, cook 1–2 minutes until paste darkens and becomes aromatic, developing depth and balancing sweetness with heat.
Step 5
Pour in red wine to deglaze, using a wooden spoon to scrape up browned bits. Simmer until reduced by about half, about 5 minutes, concentrating flavor.
Step 6
Return beef short ribs to pot, nestling into sauce. Add beef stock, thyme sprigs and bay leaves. Bring just to a simmer on stovetop.
Step 7
Cover pot with lid and transfer to oven. Braise until meat is fork-tender and falling from bone, 3–3½ hours, rotating short ribs halfway through for even cooking.
Step 8
Carefully remove beef short ribs and set on a warm platter; tent loosely with foil to rest and retain juices.
Step 9
Strain braising liquid through a fine-mesh sieve into a clean saucepan, discarding solids. Skim off surface fat with a spoon for a leaner sauce.
Step 10
Bring strained liquid to a brisk simmer over medium-high heat and reduce until sauce coats back of spoon, about 10–15 minutes.
Step 11
Off heat, whisk in unsalted butter cubes one at a time until sauce is glossy and emulsified. Taste and adjust with additional kosher salt or freshly ground black pepper if needed.
Step 12
Spoon gochujang demi-glace onto serving plates, place beef short ribs on top, and garnish with scallions and toasted sesame seeds for a finishing touch.
✨Chef's Tips
- ★Pat beef short ribs thoroughly dry before seasoning to promote an even Maillard crust; excess moisture steams the meat and prevents proper browning.
- ★Allow aromatics to develop color rather than just soften—light caramelization on the onion and carrot edges adds natural sweetness and depth to the demi-glace.
- ★Use a fine-mesh sieve and a chilled spoon to skim fat efficiently from the braising liquid; a lean sauce highlights the gochujang’s complexity without greasiness.
- ★Finish sauce off heat with cold, cubed unsalted butter to emulsify and impart a silky sheen—adding butter slowly prevents the sauce from breaking.
- ★For restaurant-style plating, use the back of a large spoon to swipe sauce in a smooth arc, then lean short ribs upright for visual height and minimal garnish to keep the focus on the meat.
short ribsgochujangbraiseddinnerfusion