Peter Som’s Braised Soy and Black Garlic Short Ribs

Name: Peter Som’s Braised Soy and Black Garlic Short Ribs
Prep time: 35 min
Cook time: 3 h
Total time: 3 h 35 min
Yield: 4 to 6 servings
Ingredients: 5 lbs bone-in short ribs; Kosher salt; Freshly ground black pepper; 12 black garlic cloves; 1/4 cup plus 1 tablespoon dark brown sugar, divided; Neutral oil, for searing; 1/2 cup soy sauce; 1/2 cup rice wine vinegar; 1 tablespoon sriracha; 4 cups low-sodium beef stock; 4 scallions, thinly sliced, for garnish; Grated zest of 1 lemon, for finishing; Flaky sea salt, for finishing

Pairs With Zinfandel

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Difficulty:: Easy
Prep Time:: 35 minutes
Cook Time:: 3 hrs
Total Time:: 3 hrs 35 minutes
Yield:: 4 to 6 servings

Ingredients

5 lbs bone-in short ribs 10 lbs bone-in short ribs
Kosher salt Kosher salt
Freshly ground black pepper Freshly ground black pepper
12 black garlic cloves 24 black garlic cloves
1/4 cup plus 1 tablespoon dark brown sugar, divided 1/2 cup plus 2 tablespoons dark brown sugar, divided
Neutral oil, for searing Neutral oil, for searing
1/2 cup soy sauce 1 cup soy sauce
1/2 cup rice wine vinegar 1 cup rice wine vinegar
1 tablespoon sriracha 2 tablespoons sriracha
4 cups low-sodium beef stock 8 cups low-sodium beef stock
4 scallions, thinly sliced, for garnish 8 scallions, thinly sliced, for garnish
Grated zest of 1 lemon, for finishing Grated zest of 2 lemons, for finishing
Flaky sea salt, for finishing Flaky sea salt, for finishing

Instructions

Remove the short ribs from the refrigerator 30 minutes before cooking. Season all sides with kosher salt and pepper.
Preheat the oven to 350°F.
Mash the black garlic and 1 tablespoon of the brown sugar in a mortar and pestle until it forms a paste. (Alternatively, you can mash the garlic and brown sugar in a bowl with the back of a spoon.)
In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Working in batches so you don’t crowd the pan, add the short ribs and sear on all sides until browned and caramelized, 75 to 90 seconds per side, then transfer to a plate. Add more oil as needed to sear all the ribs. When finished, carefully pour off most of the oil from the Dutch oven.
Return all the short ribs to the Dutch oven and add the black garlic paste, soy sauce, rice wine vinegar, remaining ¼ cup brown sugar, sriracha, and beef stock. If the stock does not cover most of the ribs, add water. Bring to a boil, then cover and place in the oven to roast for 2½ to 3 hours, or until the short ribs are tender and falling off the bone. Uncover and use tongs to move the ribs around a bit. Turn the oven temperature up to 400°F and continue roasting, uncovered, for another 15 to 20 minutes, until the liquid has reduced a bit, the meat is super tender, and everything is a deep, burnished, lovely dark golden brown.
To serve, garnish with the scallions, finish with lemon zest and flaky sea salt, and serve from the Dutch oven.