Joe’s Korean Braised Short Ribs Recipe
Chef Joe is on his third season working in Alaska with Un-Cruise Adventures. He enjoys his job as chef aboard the 22-guest Safari Quest. Although he calls Seattle home now, he is originally from Ohio and Pennsylvania.
Joe has been very kind to stop by the office with a few recipes and photos for the blog. We love food with a view! Don’t you?
Now here’s his first recipe. It’s for a BIG party. You can cut it in half.
Joe’s Korean Braised Short Ribs
Yield: Approx. 7-9 lbs. of short ribs
2 cups coca-cola
2 cups orange juice
2 cups shoyu
2 cups Guinness
1 1/3 cups sake
1 1/3 cups packed light brown sugar
1 cup soy sauce
1 cup red miso paste
8 Tbsp bourbon
8 Tbsp maple syrup
6 Tbsp grated fresh ginger
4 Tbsp toasted sesame oil
4 Tbsp toasted sesame seeds
2 Tbsp Asian chili oil
3 Tbsp chopped garlic
Mix all ingredients for marinade together in a pot and bring to a boil. Set aside.
Season short ribs with salt and pepper and grill on flat top or on a char grill until seared well on all sides. Place ribs in braising pan and cover with marinade. Let sit in marinade for about 8 hours.
Cover ribs tightly and place in oven at 275 degrees for 6-8 hours until ribs are fork tender.
Once ribs are done take them out of the liquid. Save about 4 cups of the liquid and place on the stove and reduce to about 2 cups. Add ½ cup of hoisin sauce and thicken with a cornstarch slurry until desired consistency. Put sauce on ribs and return to oven at 350 degrees to glaze.
Remove ribs and enjoy!
Joe's Korean braised short ribs are served with steamed rice and bok choy
Dinner with a glacier view anyone?
Chef Joe Pienody and Pastry Chef Jackie Beavers on the Safari Quest
Thanks for the recipe, Joe! And there's more to come...