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Soy-Braised Short Ribs With Shiitakes

by Matthew Johnson

Inspired by


for 12 servings

  • 5 lb
    bone-in short ribs, English cut, 4-5 inches (10-12 cm) long (2.25 kg)
  • kosher salt, to taste
  • black pepper, to taste
  • 1 lb
    dried shiitake mushroom (455 g)
  • boiling water
  • 2 tablespoons
    canola oil
  • 1 medium yellow onion, chopped
  • ½ cup
    pear, Asian, grated (115 g)
  • 1 piece fresh ginger, 2-inch(5 cm), peeled and sliced
  • 5 scallions, chopped (white parts only)
  • 3 cloves garlic cloves, crushed
  • ¼ cup
    rice wine (60 mL)
  • 3 tablespoons
  • ½ cup
    light soy sauce (120 mL)
  • ½ cup
    dark soy sauce (120 mL)
  • 2 tablespoons
    gochujang, Korean
  • 2 tablespoons
  • 2 tablespoons
    sesame oil

For Serving

  • cooked white rice
  • kimchi
  • sliced scallions
  • toasted sesame seeds
    Calories 534
    Fat 23g
    Carbs 34g
    Fiber 19g
    Sugar 13g
    Protein 45g

Estimated values based on one serving size.



  1. Generously season the short ribs all over with salt and pepper. Let sit at room temperature while you prepare the rest of the ingredients.
  2. Add the dried shiitake mushrooms to a large heatproof bowl and pour in enough boiling water to cover. Cover with plastic wrap and let soak for 1 hour.
  3. Preheat the oven to 350˚F (180˚C).
  4. Heat the canola oil in a large Dutch oven over medium-high heat until almost smoking. Working in 2 batches, sear the short ribs on all sides until deeply browned and crispy, about 10 minutes total. Remove the ribs from the pot and transfer to a plate.
  5. To pan with excess oil and beef fat, add the onion, Asian pear, ginger, scallions, and garlic, then cook over medium heat, stirring occasionally, until softened and slightly browned, about 10 minutes.
  6. Add the rice wine and stir to scrape up any browned bits from the bottom of the pot.
  7. Add the drained shiitake mushrooms, 1 cup (240 ml) of the shiitake soaking liquid, the sugar, light and dark soy sauces, gochujang, mirin, and sesame oil. Stir and bring to a boil.
  8. Nestle the short ribs back into the sauce, cover, and braise in the oven for 3 hours, or until the short ribs are tender enough to fall off the bone.
  9. Serve the short ribs over rice with the braising liquid spooned on top. Top with kimchi, sliced scallions, and toasted sesame seeds.
  10. Enjoy!




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