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Korean Short Ribs

1 Cup Soy sauce
1 ¼ cups Hontari
¾ cup Gochujang
5 oz ginger
3 oz red miso
1 cup onion/garlic puree (50/50)
2 cups red wine
4 cups water
10 oz mushroom stems
10 lbs short ribs

Season and sear short ribs in large saute' pan with 1-2 tablespoons of olive oil. Work in small batches if necessary. Remove short ribs and set aside. Brown ginger in pan and deglaze with red wine.

Add remaining ingredients and simmer for 20 minutes. Set braising liquid aside.

Place short ribs in large roasting pan and cover with braising liquid. Cover pan with aluminum foil and braise/roast for 3 hours at 300 degrees.