Red wine and soy-braised short ribs from Bon Appétit Magazine, March 2019 (page 55) by Sohui Kim

  • soy sauce
  • beef short-ribs
  • garlic
  • fresh ginger
  • onions
  • dry red wine
  • eggs
  • mirin
  • mu radishes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on September 21, 2019

    Although cooked stovetop for over 4 hours, the beef was not as tender. Instead of stovetop, in the oven at 350 F covered for 2+ hours may be better. The thin ribbon of egg did nothing to enhance the dish, and was there as visual presentation only. The overall taste is strong and having sour sides such as pickles or kimchi will help to balance the taste. Sohui Kim has two other variations in F&W and her book. In those she adds kimchi while cooking and may be better variations. I liked the addition of daikon cubes which picked up the sauce taste nicely. Best to refrigerate overnight to skim off the oil. Photo added.

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