When the weather cools and you feel like something comforting, these Korean-inspired slow-cooked short ribs are hard to beat. Rich, sticky and deeply savoury, with just enough sweetness and heat to keep things interesting. After three hours in the oven, the beef becomes meltingly tender and perfect served over steamed rice with crunchy carrot and tangy kimchi.
reheat your oven to 150°C.
Heat a large flameproof casserole dish over medium-high heat. Add the short ribs and brown well on all sides, about 5 minutes.
Add the onion, ginger, garlic, soy sauce, brown sugar, mirin, sriracha and sesame oil. Pour in enough water to just cover the beef.
Cover with a lid and transfer to the oven. Cook for 2 hours, turning the beef occasionally.
Remove the lid and continue cooking for a further hour, or until the beef is falling-apart tender.
Transfer the beef to a bowl. Place the casserole dish over medium-high heat and bring the cooking liquid to a boil. Simmer for 10 minutes, stirring occasionally, until thickened and glossy.
Serve the beef over steamed jasmine rice. Top with shredded carrot and kimchi, then spoon over the reduced sauce.