korean short ribs with a twist

kids voices echoing through the neighborhood. dogs barking in the distance. the faint smell of bbq. the sound of my neighbor back outside playing basketball with his friends. the night time baseball games….

it’s finally spring….

in between the sunny days, kids sweaty  heads and long walks through the woods, it’s still april. there’s a chill when it rains…you grab your sweater and daydream about that fireplace you wish you had…you put your warm slippers on and you head to the couch to curl up with the kids, read a book, talk about your day, daydream of a warm homemade meal that will fill you up, comfort you and keep you going till tomorrow when the sun comes out again…

and then your friend sends you this recipe….you’ve seen it before but for some reason this time, with the chill in the air, the need of comfort, you defrost the last of your short ribs and you enjoy the smell, the warmth coming from the oven, the dinner you’ve been craving all day…in front of your fake fireplace.

dinner: a love story…the book now sits on my coffee table. i folded over pages…i’m getting the bug, the cooking bug.

thank you jenny, thank you for bringing warmth and comfort during a long week.

korean short ribs    adapted from dinner: a love story

• 1 tbl canola oil
• 8 bone in beef short ribs
• 1/2 cup of brown sugar
• 1/2 cup soy sauce
• ½ cup chicken stock + more if needed
• 1 squirt of sriracha
• 1 tbl grated ginger
• 4 garlic cloves
• 1 red onion sliced
• handful of currants
• salt and pepper

1.  pre-heat oven to 350.
2. season your short ribs with salt and pepper. add oil to pot and brown short ribs. about 5 minutes a side.
3. meanwhile measure out liquid ingredients and slice onion and garlic, gather your currants (you can use raisons).
4. when ribs are browned, add onion, garlic, ginger and currents, pour in liquid ingredients. if the short ribs are not covered at least 3/4 of the way up, add more chicken stock. bring to a boil, cover almost all the way, leaving just a smidge open.
5. carefully place dutch oven in oven and turn down the temperature to 325. cook, occasionally flipping the meat for 3 hours or until meat it falling off the bone.