Please select the state to which you would like to have your wine shipped. If your state is not listed on the drop-down below, we regret that we are unable to ship to you at this time.

By clicking "Verify" you acknowledge that you are at least 21 years old.
You must select a state to continue.
Print This Page

Braised Short Ribs with Daikon & Glass Noodles

FOOD & WINE Wine Club Braised Short Ribs with Daikon & Glass Noodles FOOD & WINE Wine Club Braised Short Ribs with Daikon & Glass Noodles
These beefy short ribs braised in an intensely savory broth are a variation on the Korean soup known as kalbi tang.
Servings: 4
Active Time:
Total Time: 3 hours 40 minutes
1 tablespoon vegetable oil
Four 12-ounce flanken-cut beef short ribs, about 1 1/2 inches thick
Salt and freshly ground black pepper
1/2 cup dry sherry
1/2 cup soy sauce or tamari
1/2 cup mirin
1 medium onion, thinly sliced
8 garlic cloves, smashed
One 2-inch piece of fresh ginger, thinly sliced
1 ounce dried shiitake mushrooms
1 tablespoon light brown sugar
3/4 pound daikon, peeled and cut into 1-inch cubes
2 large carrots, cut crosswise 1/2 inch thick
6 cups water
2 teaspoons Asian sesame oil
4 ounces dried dangmyeon noodles or mung bean noodles
1. Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the vegetable oil. Season the ribs with salt and pepper and cook over moderately high heat, turning a few times, until richly browned, about 10 minutes. Transfer the ribs to a plate.
2. Add the sherry to the casserole and boil, stirring to scrape up the browned bits. Add the soy sauce, mirin, onion, garlic, ginger, shiitake, brown sugar and half each of the daikon and the carrots. Return the ribs to the casserole and pour in the water. Bring to a boil. Cover and braise in the oven for about 2½ hours, until the meat is very tender.
3. Transfer the ribs to a plate; cover and keep warm. Pick out the shiitake mushrooms, cutting off and discarding the stems. Strain the braising liquid. Return the liquid to the casserole and boil over high heat, skimming any fat from the surface, until reduced to 4 cups, about 5 minutes.
4. Add the remaining daikon and carrots to the casserole along with the sesame oil and shiitake mushrooms. Cover and simmer until the vegetables are tender, 20 minutes. Return the ribs to the casserole and simmer until hot. Season with salt and pepper.
5. Meanwhile, bring a saucepan of water to a boil. In a bowl, cover the noodles with warm water; let stand until pliable, 5 minutes. Drain the noodles and cut into 4-inch lengths. Add the noodles to the saucepan and cook until tender but still chewy, 25 seconds. Drain and transfer the noodles to shallow bowls. Add the ribs, ladle the vegetables and broth on top and serve. —Sang Yoon