Immerse yourself in the rich flavors of Chef Miguel Chang’s Kabayaki Short Ribs, our selected recipe of the month. This sublime dish is a beautiful combination of succulent short ribs marinated in a traditional Kabayaki sauce, slowly cooked to perfection with a medley of fresh vegetables.
The preparation is straightforward but the results are extraordinary, delivering a meal steeped in comforting flavors and tender, fall-off-the-bone meat. Discover the complete guide to crafting this delectable dish below. Enjoy the experience and the meal with Chef Miguel Chang’s exceptional recipe.
Your meal preparation and the accolades that are sure to follow!
How to throw the perfect dinner party.
Serves 6-8
Prep Time: 5 minutes
Cook Time: 3.5 hours (if you cook during day) or 8 hours (if you cook overnight)
Ingredients
-3.5-4 lbs short ribs, ask your butcher for a brick cut, not Korean style
-1/2 cup mirin (Japanese rice wine)
-1/2 cup sake, if you can’t get both mirin and sake, then one cup of either one is fine (mirin OR sake). If you’re using only sake, then add an additional 2 tbsp sugar
-1 cup regular or low-sodium soy sauce or tamari
-1/2 cup sugar
Note: You’ll need a dutch oven for ideal results.
Add these vegetables:
-1 medium onion
-2 medium rough chopped carrot
-2 stalks ½ inch pieces celery
-2 cloves smashed or minced or pressed garlic
-1 tbsp. fresh ginger
(Miguel often adds napa cabbage and zucchini to it, but you can add whatever vegetables you like. Other favorites are pumpkin, eggplant, and bok choy).
Directions
For Kabayaki marinade, combine mirin, sake, soy sauce & sugar (grate in 2-3 garlic cloves & about 1 tbsp. ginger) in a saucepan and simmer until sugar is dissolved. Let cool and marinate in fridge short ribs for at least 6 hours.
Pat dry ribs. In a heavy bottom Dutch oven sear ribs on all sides for 2 minutes per side until browned. Add marinade and mirepoix (vegetable mixture) and chicken stock or water to the top level of ribs.
In dutch oven put ribs bone side down, fat side up
Cover & cook in a 200 F degree oven overnight or at 300 F degrees for about 3-4 hours but continue to add water as needed. Water line should be just above ribs.
Add liquid if it evaporates and exposes meat. If cooking at 200 overnight you probably don’t have to add liquid. You don’t have to watch it overnight.
Take out of the oven, separate the fat. You can do like this: Cool down completely and then refrigerate for at least 4-6 hours. Longer is ok too.
Once fat has coagulated, remove it with a spoon. Or use a fat separator, or spoon off with a ladle.
Reheat on the stovetop in the Dutch oven. Cover for 5-10 minutes on medium heat.
To reduce the sauce, bring up to boil.
Cool short ribs in their juices and fat, no matter what you do. Don’t take the ribs out of their juices.
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Kabayaki Sauce
Ingredients
-1/2 cup mirin (Japanese rice wine)
-1/2 cup sake, if you can’t get both mirin and sake, then one cup of either one is fine (mirin OR sake). If you’re using only sake, then add an additional 2 tbsp sugar
-1 cup regular or low-sodium soy sauce or tamari
-1/2 cup sugar
Directions
For Kabayaki marinade, combine mirin, sake, soy sauce & sugar (grate in 2-3 garlic cloves & about 1 tbsp. ginger) in a saucepan and simmer until sugar is dissolved. Let cool. Take 1 cup of it and add a splash of rice wine vinegar, plus 2 tsp. sriracha.
