Slow-Roasted Bulgogi Short Ribs

Ingredients

• 5 pounds English-cut bone-in beef short ribs
• 1 large Asian pear, grated and strained for juice
• 1 cup Soy sauce (dark or premium)
• 0.5 cup Brown sugar
• 3 tablespoons Toasted sesame oil
• 2 tablespoons Fresh ginger, finely minced
• 8 cloves Garlic cloves, smashed into paste
• 1 tablespoon Gochugaru (Korean red chili flakes)
• 0.25 cup Mirin (rice wine)
• 1 teaspoon Black peppercorns, toasted and cracked
• 2 cups Beef bone broth
• 4 stalks Green onions, julienned for garnish(optional)

Instructions

1. 1

   Whisk together the pear juice, soy sauce, brown sugar, sesame oil, ginger, garlic, mirin, gochugaru, and black pepper to create the bulgogi marinade.

2. 2

   Place the short ribs in a vacuum-seal bag or heavy-duty zip-top bag, pour in the marinade, and refrigerate for exactly 24 hours, turning occasionally.

3. 3

   Preheat your oven to 275°F (135°C) and remove the ribs from the refrigerator 30 minutes before cooking to reach room temperature.

4. 4

   In a heavy cast-iron Dutch oven, sear the ribs over high heat until deeply caramelized on all sides, then deglaze the pot with the beef bone broth.

5. 5

   Arrange the ribs bone-side down in the pot, pour the remaining marinade over them, and cover with a tight-fitting lid or double layer of foil.

6. 6

   Slow-roast in the oven for 5 to 6 hours, basting with the braising liquid every 90 minutes until the meat is fork-tender but not falling off the bone.

7. 7

   Carefully remove the ribs and strain the cooking liquid into a saucepan; reduce over medium-high heat until it reaches a thick, syrupy glaze consistency.

8. 8

   Brush the ribs with the reduced glaze and finish under a high broiler for 2-3 minutes to create a lacquered crust before serving.