Ingredients
For the Cola Braised Short Ribs
4 meaty short ribs
1 onion, large diced
2 carrots, large diced
2 celery sticks, large diced
8 garlic cloves, whole
2 tbsp miso paste
2 tbsp gochujang
1 can of coke
¼ c soy sauce
4 c beef stock
Salt to taste
Pepper to taste
Neutral oil
For the cucumber salad
1 English cucumber
¼ c soy sauce
¼ c rice vinegar
2 tbsp toasted sesame oil
2 tbsp toasted sesame seeds
Directions
Step 1
Season short ribs generously with salt and pepper. Sear over high heat until nicely caramelized and remove from the pot.
4 meaty short ribs
Salt to taste
Pepper to taste
Neutral oil
Step 2
Preheat oven to 300ºF. To the same pot, ad onion, carrot, celery, and garlic. Sauté to get some color, then add miso and gochujang. Sauté for another minute, then add soy sauce and beef stock.
1 onion, large diced
2 carrots, large diced
2 celery sticks, large diced
8 garlic cloves, whole
2 tbsp miso paste
2 tbsp gochujang
1 can of coke
¼ c soy sauce
4 c beef stock
Step 3
Bring braising liquid to a light bubble, add short ribs back in. Cover and transfer the pot to the oven. Braise for 3-4 hours.
Step 4
In the meantime, prepare the cucumber salad. Using a wide pot lightly smash the cucumbers. Slice into 1-inch slices. Add to a bowl with soy sauce, vinegar, sesame oil, and sesame seeds. Set in the fridge in the meantime.
1 English cucumber
¼ c soy sauce
¼ c rice vinegar
2 tbsp toasted sesame oil
2 tbsp toasted sesame seeds
Step 5
Transfer the pot from the oven back to the stove. Remove short ribs and set aside. Strain the braising liquid into a wide pan and add the short ribs back in. Reduce over medium high while basting the short ribs until you get a sauce that sticks to the meat like a glaze.
Step 6
Serve with rice.
