Braised short ribs are one of the most comforting of comfort foods, but they're not exactly summer fare. By borrowing some tricks from Korean cooking—such as flavoring them with a kalbi-style sauce and topping them with refreshing green onion and pear—this version transforms them into a warm-weather-friendly main course.
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Short ribs braise in a red wine, balsamic vinegar and brown sugar sauce before they're served atop garlic mashed potatoes.
Flanken-style short ribs are ribs cut cross-wise against the bone so that you end up with a few cross-sections of bone in each piece. Ask your butcher for this cut.
English cut short ribs are short ribs that are cut with one long piece of bone in each one, about 2 1/2-inches wide and 6 inches long. Look for ribs with plenty of meat and a good amount of marbling.
I don't know why I never thought about stir-frying short rib before. Sure, the luxuriously fatty cut is the backbone of Korean barbecue, but I just tend to associate it with long, slow simmering. But if Fuschia Dunlop tells me to do something, I usually follow along. This recipe from her Revolutionary Chinese Cookbook results in shockingly tender beef, which is littered with cumin, chili, garlic, and ginger. The aroma is enough to knock you out cold.