Korean-Style Braised Beef Short Rib Rice Bowl

Tender, melt-in-your-mouth beef braised in a rich soy-ginger sauce, served over fluffy jasmine rice with crisp vegetables. This Korean-inspired comfort bowl features succulent short ribs that fall apart at the touch of chopsticks, balanced with sweet caramelized onions and a hint of star anise.

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Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings: 4

Course: Main Course

Cuisine: korean

Calories: 775

Ingredients Method Notes

Ingredients

For the Braised Beef Short Ribs

800 g beef short ribs bone-in
200 g yellow onions thinly sliced
40 g garlic cloves minced
30 g fresh ginger sliced
30 g light brown sugar
15 ml vegetable oil
80 ml soy sauce low sodium preferred
60 ml mirin
45 ml rice wine or dry sherry
500 ml beef stock
5 g Korean red pepper flakes gochugaru
2 item whole star anise pods
item Sea salt and black pepper to taste

For the Rice Bowl

320 g jasmine rice uncooked
480 ml water
200 g baby bok choy
160 g carrots julienned
80 g scallions sliced
10 g sesame seeds toasted

Method

Sear the Short Ribs

Pat 800g beef short ribs dry with paper towels and season generously with salt and black pepper. Heat 15ml vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs for 3-4 minutes per side until deeply browned. Remove and set aside.

Prepare the Aromatics

Reduce heat to medium. Add 200g thinly sliced yellow onions and 40g minced garlic to the pot. Sauté for 4-5 minutes until softened and fragrant. Add 30g fresh ginger (sliced into coins) and cook for 1 minute more.

Build the Braising Liquid

Pour in 80ml soy sauce, 60ml mirin, 45ml rice wine, 30g brown sugar, and 500ml beef stock. Stir to dissolve the sugar and scrape up any browned bits from the bottom. Add 2 star anise pods and 5g Korean red pepper flakes.

Braise the Short Ribs

Return the seared short ribs to the pot, ensuring they're mostly submerged in the braising liquid. Bring to a boil, then reduce heat to low. Cover and simmer gently for 2 hours, turning the meat every 30 minutes, until the beef is fork-tender and falling off the bone.

Prepare the Rice and Vegetables

While the beef braises, Rinse the jasmine rice under cold water until the water runs clear. Combine rice with 480ml water and a pinch of salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.. In the last 30 minutes of braising, blanch 200g baby bok choy in boiling salted water for 2 minutes, then shock in ice water.

Shred and Reduce

Remove beef from braising liquid and shred the meat, discarding bones and excess fat. Strain the braising liquid through a fine-mesh sieve, pressing on the solids. Return liquid to the pot and simmer uncovered for 10-15 minutes until reduced by half and slightly thickened. Return shredded beef to the sauce.

Assemble the Bowls

Divide cooked rice among 4 bowls (approximately 200g cooked rice per bowl). Top each with braised beef and sauce, blanched bok choy, 40g julienned carrots, 20g sliced scallions, and 10g toasted sesame seeds. Drizzle with remaining sauce and serve immediately.

Notes

- For maximum tenderness, choose well-marbled short ribs with the bone in. The bone adds flavor and gelatin to the braising liquid, creating a luxurious sauce. You can substitute boneless chuck roast if short ribs are unavailable, though cooking time may vary.

- The braising liquid can be prepared up to 2 days ahead and refrigerated. This actually improves the flavor and makes it easy to remove any solidified fat from the surface before reheating. The beef can be shredded and stored in the sauce for up to 3 days.

- To achieve the proper sauce consistency, don't skip the reduction step. If the sauce is too thin after reducing, mix 5g cornstarch with 15ml cold water and stir into the simmering sauce until thickened. For a spicier bowl, increase the Korean red pepper flakes or add a drizzle of chili oil before serving.