This is fabulous comfort food and it will serve two and there will be enough left overs for two for either lunch or dinner.
Also we made ours a few days ahead of time, allowing all the flavours to mingle.
What You Need
1/4 cup soya sauce.
1 cup of good red wine.
¼ cup minced garlic.
¼ cup dark brown sugar.
1 tablespoons white sugar.
1/4 cup water.
11/2 Korean pounds of short ribs.
1/2 pound of regular mushrooms.
2 celery stalks.
2 large carrots.
2 cups of beef stock.
3 cloves of garlic.
Salt and pepper.
8 tablespoons of olive oil oil.
4 medium-sized potatoes.
1/4 cup of milk.
1/2 cup unsalted butter, which we only buy. But salted butter will do if you don’t have unsalted.
1 1/2 large red onion.
3 large oranges.
Take your oranges, take a sharp knife and cut away the rind. then cut the oranges into slices, add your two slices of red onion and place on top of the oranges, add your two tablespoons of olive oil, season to taste with salt and pepper. Place everything in a bowl and mix, set aside by placing in the refrigerator.
Put your wine, soya sauce, white, brown sugar, minced garlic and water in a large enough bowl to add your spareribs and let them marinate for eight hours or overnight. Once done, take your spareribs out of the bowl and wipe the spareribs dry with paper towels. Discard the marinade and set the ribs aside.
Clean all your vegetables, peel your onion and garlic.
Cut, the mushrooms in half, your onion into thin slices, your celery into one-inch pieces – set aside.
Pre-heat a large cast iron pot on the stove on medium heat. Once hot add 3 tablespoons of olive oil.
Season the short ribs generously with salt and pepper.
When the oil starts to shimmer add your short ribs, till they are nice and brown on both sides.
Once done take out of the pot and set aside.
Now add all your vegetables, the onions (save two small slices for your salad) and your garlic into the pot. Cook everything for about 4 minutes, making sure to stir the veggies around every once in a while so they don’t burn.
Once done return the meat to the pot, bring to a boil, then let simmer, then add your beef stock, bring to a boil and then reduce to a simmer.
Add your short ribs.
Add the lid to your pot and let everything cook for about 45 minutes.
Once done add salt and pepper to taste. Let everything cool off and then place your pot into the fridge for up to four days. The day you are ready to serve reheat everything by bringing it to a boil and then letting it simmer for 20 minutes.
Make sure you taste your gravy, the essence of your dish. It should be nice and thick. If not let everything simmer till it is.
The day you are ready to serve take your potatoes, cut into small chunks (no need to peel them as long as the outsides are clean) boil for 15 minutes. Then drain and mash them, adding your milk and butter. Place the lid on the pot, set aside.
You are now ready to plate.
Enjoy your fabulous comfort food dinner.