Gochujang Short Ribs
This bold and punchy, strong and beefy Korean-inspired short ribs will have your mouth watering and your fingers tingling in anticipation.
- Prep time
- 20 min
- Cook time
- 2 hr 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 5 lb 4 beef short ribs (large)
- 1/2 tsp salt
- 1 tbsp vegetable oil
- 1 onion
- 2-3 clove garlic
- 1 tbsp grated ginger
- 2 tbsp less salt soy sauce
- 125 ml 1/2 cup tomato passata/crushed tomatoes
- 500 ml 2 cups dry red wine (Merlot, Cabernet Sauvignon, etc.)
- 125 ml 1/2 cup water
- 2 tbsp Gochujang paste
Instructions
- 1
Preheat the oven to 180C/350F. Salt and pepper the short ribs. Heat the oil in a large and deep Dutch Oven, then brown the ribs all over on high heat. Remove to a plate.
- 2
To the same pot, add the diced onion and cook for 5 minutes over low heat, then add sliced garlic and grated ginger, cook for 30 seconds, add the less salt soy sauce, tomato passata or crushed tomatoes, the red wine, water and the gochujang paste. Mix everything to combine. Return the short ribs back to the Dutch oven, they will be partially submerged in the liquid, cover with a lid and cook for 2.5 hours or until very tender and easily come off the bones.
- 3
Alternatively, you can cook these short ribs in a slow cooker for 8 hours on LOW. Follow the recipe as written until the last part of putting the meat in the oven and use your crock pot instead.