Holiday Galbijjim (Korean Braised Beef Short Ribs)

• 1.2 kg Beef short ribs, bone-in
• 1 large Yellow onion
• 6 cloves Garlic
• 25 g Ginger root
• 120 ml Soy sauce
• 45 g Dark brown sugar
• 2 tbsp Sesame oil
• 2 medium Carrot
• 2 medium Yukon Gold potato
• 8 pieces Dried dates, pitted
• 3 pieces Spring onion
• 25 g Roasted pine nuts
• 2 tsp Roasted sesame seeds

1. Soak the short ribs in a bowl of cold water for 30 minutes, changing the water once if it looks very bloody. Drain well in a colander.
2. Put the ribs in a large pot, cover with cold water, and bring to the boil. Boil for 5 minutes to blanch, then drain and rinse the ribs under cold running water, washing away any scum.
3. Thinly slice the onion. Finely grate the garlic and ginger.
4. Return the ribs to a dutch oven and add the onion, garlic, ginger, soy sauce, dark brown sugar and 900 ml water. Bring to a gentle simmer, cover, and cook for 75 minutes, turning the ribs once or twice, until starting to become tender.
5. Meanwhile, peel the carrots and potatoes and cut them into large chunks so they hold their shape. Trim the spring onions and cut into 5 cm lengths, keeping the greener tops for garnish if you like.
6. Skim any excess fat from the surface of the braise. Add the carrots, potatoes and dried dates, then cover and simmer for 35 to 45 minutes until the ribs are very tender and the vegetables are just cooked through.
7. Uncover and simmer for 10 to 15 minutes to reduce the sauce until glossy and lightly thickened, spooning it over the ribs. Stir in the sesame oil and most of the spring onion, reserving a little for the top.
8. Serve the galbijjim hot, spooning plenty of sauce over the ribs and vegetables. Finish with the roasted pine nuts, roasted sesame seeds, and the reserved spring onion.

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