Red wine and Soy – Braised Short Ribs

These highly flavored ribs are a riff on kalbi jjim, a standard special-occasion meal. Red white wine includes depth and matches the soy and mirin.

Active ingredients

4 pound. 2″- thick boneless beef brief ribs or 5 pound. 2″- thick crosscut bone-in brief ribs (flanken design), cut into 2×2″ pieces
Kosher salt
2 Tablespoon. plus 1 tsp. grapeseed or extra-virgin olive oil
1 big onion, sliced
8 garlic cloves, crushed
1 2″ piece ginger, peeled, sliced ⅛” thick
2 cups dry red white wine
1/2 cup mirin (sweet Japanese rice white wine)
1/3 cup soy sauce
1/4 cup (jam-packed) light brown sugar
1/4 mu radish or daikon (about 8 oz.), peeled, cut into 1″ pieces
1 big egg, beaten to mix
Shilgochu or gochugaru (coarse Korean hot pepper flakes), sliced up scallions, and prepared rice (for serving)

Season brief ribs all over with salt. Heat 2 Tablespoon. oil in a little pot over medium-high. Operating in 2 batches, cook ribs, turning periodically and minimizing heat if required to avoid scorching, up until browned all over, 10 – 12 minutes per batch. Transfer to a plate.
Include ginger, onion, and garlic to very same pot and cook, stirring frequently, till softened and gently browned, 6 – 8 minutes. Include white wine; give a boil. Lower heat and simmer till liquid is decreased by half, 8 – 10 minutes. Include mirin, soy sauce, brown sugar, and 2 cups water. Return ribs to pot and bring liquid to a simmer. Partly cover pot and cook, lowering heat to preserve an extremely mild simmer and including splashes of water as required, up until ribs are extremely tender (they must shred quickly) and sauce is thick enough to coat meat, 3 – 3 1/2 hours. Include radish about 1 hour prior to ribs are done. Get rid of from heat.
Heat staying 1 tsp. oil in a big nonstick frying pan over medium. Include egg, tilting pan to develop an extremely thin 6 – 8″ circle. Prepare simply up until set, about 1 minute, then roll up egg into a cylinder; transfer to a cutting board. Very finely slice into ribbons.
Leading ribs with egg, shilgochu, and scallions. Serve with rice along with.
Do Ahead: Brief ribs can be made 3 days ahead. Let cool; cover and chill.