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Korea, Asia · Galbi-jjim (Braised Beef Short Ribs)

Red Wine Galbi-jjim Bourguignon

Short ribs browned in bacon fat and braised in red wine, soy sauce and pear: France's boeuf bourguignon meets Korea's galbi-jjim.

ServingsServes 2
Total cooking time2 h 20 min
DifficultyMedium

Method

  1. Pat the ribs dry with kitchen paper and season with pepper. Cut the bacon into 1 cm strips and the carrot into 3 cm pieces; peel and halve the shallots and crush the garlic with the flat of a knife. Halve the mushrooms.

    Add in this stepBone-in beef short ribs (braising cut) 600 gGround black pepper 1 pinchThick-cut bacon 60 gCarrot 100 gShallots (or small onions) 4Garlic cloves 3Button mushrooms 120 g

  2. Heat the oil in a heavy 22 cm pot and cook the bacon over medium heat for , until the fat has rendered and it's crisp. Lift it out.

    Add in this stepCooking oil 1 tbsp

    medium heat

  3. Sear the ribs in the bacon fat over medium-high heat, about per batch, turning until every side is deep brown, then lift out. If the ribs touch they steam instead of browning, so work in batches.

    medium-high heat

  4. In the same pot, cook the shallots, carrot and garlic over medium heat for , then stir in the tomato paste and flour for 1 minute to cook out the raw taste.

    Add in this stepTomato paste 1 tbspPlain flour 1 tbsp

    medium heat

  5. Pour in the wine, scraping up the browned bits, and boil over high heat for to cook off the alcohol. Add the stock, soy sauce, brown sugar, grated pear, thyme, bay leaves, ribs and bacon; the liquid should come about three-quarters of the way up the ribs. Cover, turn down to low heat and braise for .

    Add in this stepDry red wine 250 mlBeef stock 300 mlSoy sauce 2½ tbspBrown sugar 1 tbspAsian pear, grated 80 gThyme sprigs 2Bay leaves 1

    high heat→low heat

  6. Near the end, melt the butter in a 22 cm frying pan and cook the mushrooms over medium-high heat for , until golden.

    Add in this stepButter 15 g

    medium-high heat

  7. Uncover the pot, remove the thyme and bay leaves and skim off the fat. Add the mushrooms and reduce over medium heat for , until the sauce lightly coats the back of a spoon. Sprinkle with chopped parsley.

    Add in this stepFlat-leaf parsley to taste

    medium heat

Cook's tip

Use a dry red you'd happily drink; a sweet wine plus soy and sugar ends up cloying. Step 5 can go into a 160°C oven with the lid on, so there's no risk of catching on the bottom. Serve with mashed potatoes, a baguette or plain rice.

Cooking it at camp

One Dutch oven handles the whole recipe; with coals above and below it works like an oven and uses less fuel. Mix the wine and soy seasoning at home and bring it in a bottle.