October 1, 2020

Short Ribs with Ginger and Shallots and Pickled Squash

Short Ribs with Ginger and Shallots and Pickled Squash is an oven braised dish, perfect for the crisp fall weather. It is flavored with white wine, ginger, soy sauce, and mirin. And, it has plenty of onions, shallots, carrots, and garlic. As a contrast to the rich beef flavor, my short ribs are topped with pickled yellow squash.

The Equipment You’ll Need

A Dutch Oven- You’ll need an oven and stove top safe Dutch oven to make this recipe.
A Spiralizer- If you want to spiralize your squash, you’ll need a vegetable spiralizer.

The Ingredients You’ll Need for Short Ribs with Ginger and Shallots and Pickled Squash

Beef Short Ribs- You’ll need three pounds of beef short ribs for this recipe.
Mirin- You can find this in the Asian aisle of your supermarket.
Chicken Stock- I always make my own chicken stock. You can find my recipe in Matzo Ball Soup post.
Rice Wine Vinegar- You can find this in the Asian aisle of your supermarket.

How I Made my Ribs

First, I made sure to dry my ribs off really well.
Next, I really took my time browning the ribs on all sides, taking care not to let them burn.
Then, I added the rest of the ingredients and baked it.
Next, I let the ribs cool a bit and then put them if the fridge uncovered and let the fat congeal on the pot.
Meanwhile, I made the pickled squash. I also added some sliced cabbage and red pepper so it would be more of a side dish.
Then, I scraped off the fat, and reheated the ribs on low heat, for about twenty minutes. I wanted to serve this with some Korean noodles, but couldn’t find any at the store. So, I served it with white rice, and Macaroni and Cheese, per my daughter’s request. And, you know what? My Short Ribs with Ginger and Shallots and Pickled Squash tasted pretty good with that Mac and Cheese!

Short Ribs with Ginger and Shallots and Pickled Squash

Beef short ribs braised in white wine, ginger, and soy sauce and topped with pickled yellow squash.

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Prep Time 30

Cook Time 2 45

Resting Time (optional) 1

Total Time 3 15

Course Main Course

Cuisine American, Korean

Servings

Calories 550 kcal

Equipment

Dutch oven

Ingredients

3 lbs. beef short ribs
½ cup all purpose flour
2 tbsp. olive oil
¼ tsp. each kosher salt and black pepper
2 cups peeled, sliced carrots
1 chopped shallot
1 cup chopped onion
6 cloves garlic
½ cup white wine
1 inch chunk peeled ginger
2 tbsp. low sodium soy sauce
2 tbsp. mirin
1½ cups chicken stock
2 cups spiralized yellow squash
⅓ cup rice wine vinegar
1 tbsp. extra virgin olive oil
2 tbsp. sugar

Instructions

Preheat the oven to 325 degrees.
Dry the ribs off well with paper towels, and then sprinkle them with salt and pepper. Next, roll them around in the flour until they're completely dusted with flour.
Heat a Dutch oven with olive oil, over medium heat. Brown a few ribs at a time, until they're brown all over. Remove browned ribs to a plate.
Add the onions, garlic, shallot, and carrots to the pot and cook for five minutes.
Deglaze the pan with the wine, and then add the ginger, soy sauce, and mirin.
Add the ribs back to the pot along with the stock. Bring the pot to a simmer, and then cover and bake for two and a half hours.
For best results, refrigerate the pot for an hour. Then, remove the fat that congeals on the top and reheat on medium heat before serving.
Meanwhile, in a bowl, mix together the oil, sugar, vinegar, and squash. Serve the squash on top or along side the ribs.