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We worked with the culinary team at Momofuku to craft the perfect make-at-home Braised Short Ribs -Momofuku Braised Short Ribs with Ginger & Sake meal kit. Beef short ribs are slow-braised to perfection with flavors like Momofuku Spicy Seasoning, ginger, garlic, sake, and soy sauce. Additionally, we’ve added carrots, Yukon gold potatoes, and punchy green onions, resulting in your future go-to braised short rib dish.
Please note that availability is limited weekly.
Contains: wheat, soy, sesame.
What You Get
Grass-Fed Beef Short Ribs
Momofuku Soy Sauce
Momofuku Seasoned Salt
Cooked White Rice
Toasted Sesame Seeds
What You'll Need
A big braising pot or Dutch oven
Granulated sugar (white, turbinado or light brown sugar)
Preheat oven to 350 degrees. Remove short ribs from the package and cut each short rib between the bones into 3 evenly-sized pieces. Once complete you should have 12 pieces total. *Note that your short ribs may arrive frozen. If so, thaw out in the refrigerator - this typically takes about a day
Soak the cut short ribs for 30 minutes in cold water. This removes any impurities and excess blood. Discard the water, rinse the meat and pat dry.
Add short ribs to a large braising pot or Dutch oven. Cover the short ribs with a mixture of 1 cup of Momofuku soy sauce, 3/4 cup of sake, 1/4 cup of sugar, 4-5 tablespoons of Momofuku Spicy Seasoned Salt, 1 cup of apple juice, 8-10 cloves of chopped garlic, a 3-inch piece of peeled and chopped ginger, and 2-3 cups of water. Bring to a quick simmer, then top with a lid and braise in the oven for 2¾ - 3 hours, or until the short ribs are completely tender. Check the liquid throughout and add additional water, as needed, to be sure short ribs continue to be mostly submerged.
While the short ribs are braising, prep your vegetables. For the carrots, wash and peel them, then halve and cut them into 1-inch strips. For the potatoes, wash them and quarter or halve them, then soak them in water after cutting to prevent oxidation. Peel the onion, quarter it, and separate the layers. Lastly, wash the green onions, trim the ends, and slice them into 1/4-inch thick rounds.
Once the meat is tender, carefully skim the fat from the surface, then add the carrots, onions and potatoes. Recover and cook for an additional 30 minutes, until carrots and potatoes are fork tender. Allow the stew to sit, uncovered, for 10 minutes before serving.
Serve topped with scallions and sesame seeds, spooning the stew over steamed rice.