Korean Beef Short Ribs

Ingredients

• 12.5 kg beef short ribs(2500g)
• 22 tablespoon salt(36g)
• 32 tablespoon beef tallow(28g)
• 41 yellow onion(150g)
• 57 garlic cloves(21g)
• 630 g ginger(30g)
• 71 apple(180g)
• 81 Asian pear(200g)
• 96 green onions(60g)
• 101 tablespoon olive oil(13.5g)
• 111 cup soy sauce(240g)
• 121.5 tablespoon Gochujang(27g)
• 130.25 cup rice vinegar(60g)
• 143 tablespoon honey(63g)
• 151.5 tablespoon sesame oil(20g)
• 163 liter beef broth(3000g)

Instructions

1. 1Preheat oven to 425°F (220°C).
2. 2Generously salt the beef short ribs.
3. 3Heat a large pan over high heat. Add beef tallow or avocado oil.
4. 4Sear the short ribs on all sides until deeply browned. Set aside.
5. 5In a separate pot, add quartered yellow onion, garlic cloves, sliced ginger, chopped apple, chopped Asian pear, and green onions.
6. 6Add olive oil and sauté over high heat for 3 minutes.
7. 7Add soy sauce, Gochujang, rice vinegar, honey, and sesame oil to the pot. Stir to combine.
8. 8Place the seared short ribs into the pot.
9. 9Pour in enough beef broth to cover the short ribs (about 3 liters).
10. 10Cover and roast in the oven at 425°F (220°C) for 4 hours.
11. 11Remove the short ribs from the pot and set aside.
12. 12Blend the sauce and vegetables until smooth.
13. 13Pour the blended sauce into a saucepan and reduce by half over medium-high heat.
14. 14Serve the short ribs with the reduced sauce poured on top. Optionally, serve over rice, noodles, or sautéed vegetables.