Korean-Inspired Braised Short Ribs (Inspired by Food Network) Ingredients Short Ribs * 3 tablespoons grapeseed oil * 3 pounds boneless short ribs (I used bone-in short ribs) * 1 Asian pear, cored and thinly sliced * 1 lemongrass stalk, cut into rounds * 1 (3-inch) piece fresh ginger, cut into rounds * 7 scallions, cut into large pieces (plus extra chopped scallions for garnish) * 1/4 cup gochujang * 1/4 cup tomato paste * 2 cups red wine * 4 cups beef stock * 1½ cups soy sauce * 1/4 cup sesame oil * Zest of 2 oranges * 1/4 cup fresh orange juice * 1 tablespoon fish sauce * 2 tablespoons brown sugar * 1/4 cup toasted sesame seeds Betty’s Additions * 2 tablespoons mirin * Splash of hot sauce Sweet Potato Grits * 2 pounds sweet potatoes * 2 teaspoons Himalayan pink salt * 1½ cups yellow grits * 3 tablespoons butter * Pinch of grated nutmeg Instructions 1. Preheat your oven according to the original recipe instructions. 2. Season and sear the short ribs until browned on all sides. Remove and set aside. 3. Cook the pear, lemongrass, ginger, and scallions until fragrant. Stir in the gochujang and tomato paste. 4. Add the red wine and reduce slightly, then stir in the beef stock, soy sauce, sesame oil, orange zest and juice, fish sauce, brown sugar, mirin, and a splash of hot sauce. 5. Return the short ribs to the pot, cover, and braise until fork-tender. I used bone-in short ribs, which took about 3½ hours. Cooking time may vary depending on your oven and the cut of meat. 6. While the ribs are finishing, prepare the sweet potato grits according to the recipe. 7. To serve: Spoon the sweet potato grits onto each plate, place the braised short ribs on top, drizzle generously with the braising sauce, and finish with freshly chopped scallions. ⭐️ Betty’s Review: 7/10 The meat was incredibly tender and literally fell off the bone, but I was hoping for a little more depth of flavor after braising for several hours. The mirin added a subtle sweetness, the hot sauce gave it a little extra kick, and the fresh scallions brightened the entire dish. I’d make it again, but I’d continue tweaking the braising liquid to build even more flavor Let me know if you make it and send me your thoughts.. Xx Betty #homecooking #koreanfood #homechef #mom - @betty.cooks