Printer Friendly Version

BellaOnline's Japanese Food Editor

Japanese Braised Short Ribs Recipe

These short ribs are cut differently from the Korean type kalbi short ribs which are sliced thin. For this recipe, use chunky pieces of short ribs that are about 2-4 wide.

Beef ribs are the meaty bones trimmed from the rib eye meat are while short ribs are bones trimmed from the primal rib when carving out rib roast meat. These short ribs are packaged in 3 chunks usually but can come whole (long ribs). In that case, ask your butcher to cut them into 3 pieces.

Dredge the short ribs in seasoned flour and brown them well in hot oil before transferring to a heavy oven-proof casserole dish with a lid like a Dutch oven. Pour on the braising liquid, cover and braise in the oven for several hours. The meat will fall off the bone while creating a beautiful sauce for rice or potatoes.

Japanese are not as heavy users of garlic as the Koreans, but no one can deny the benefits of it in this beef recipe.

Japanese Braised Short Ribs
3 lbs. short ribs, cut into thick 3 wide pieces
1 cup flour
1 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
cup oil, divided use

For braising liquid:
1 cup tomato catsup
cup beef broth
cup brown sugar
2 Tbsp. soy sauce
1 Tbsp rice vinegar
2 Tbsp. tonkatsu sauce*
1 tsp. ginger, grated
2 cloves garlic, minced

Preheat the oven to 300 degree. In a large Dutch oven or lidded casserole dish, heat 2 Tbsp. vegetable oil. In a large dish, combine the flour, salt, garlic powder, and onion powder. Dredge the pieces of short ribs in the flour mixture and brown well on all sides in the hot oil.

Blend together the braising liquid ingredients and pour over the browned short ribs. Cover with the lid or foil. If using foil, be sure to seal completely to avoid letting out any steam or the resulting ribs will be dry.

Let this cook for 2-1/2 to 3-1/2 hours or until the meat is tender and falls off the bone. You can serve the sauce as is or put the pot over a low-medium flame and reduce the liquid until it reaches the desired consistency. Serve over hot rice.

*If you do not have tonkatsu sauce, you can substitute Worchestershire or steak sauce.

This site needs an editor - click to learn more!

Japanese Food Site @ BellaOnline
View This Article in Regular Layout

Content copyright © 2013 by Chidori Phillips. All rights reserved.
This content was written by Chidori Phillips. If you wish to use this content in any manner, you need written permission. Contact Editor Wanted for details.

| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2015 Minerva WebWorks LLC. All rights reserved.

BellaOnline Editor