Traditional Korean cooking meets French technique in the elegant take on kalbi jim from chef Sohui Kim of The Good Fork in Brooklyn. Kim braises the short ribs slowly in red wine, instead of boiling them, for extra-tender meat and a rich, flavorful sauce.
Chef WayTom Colicchio is a master with meat, and his tender, succulent braised short ribs are much in demand at his Craft restaurants. He marinates the short ribs along with vegetables in wine, then discards those vegetables and braises the ribs with fresh vegetables.
Adam Perry Lang first roasts short ribs, then braises them in beef stock with porcini mushrooms, until the meat is fall-apart tender. He finishes the cholent by stirring matzo farfel (crushed matzo) into the pan juices until it plumps up. Fresh baby spinach and crunchy sea salt complete the dish.
"A good sauce is the bridge between the meat and the wine," says Ken Frank. When pairing beef with Cabernet, he usually serves a hearty red-wine sauce, like the one on these short ribs. Veal stock gives the dish extra-deep flavor, but chicken stock (preferably homemade) works well too.
These tender short ribs are served in an intense broth made sweet with mirin and brown sugar and dark with soy sauce and sherry. "This is a variation of a Korean dish called kalbi tang," Sang Yoon says.
This rich braise is sweet, smoky and pleasantly bitter all at once. It comes from a Food52 member with the screen name hardlikearmour, who uses a smoked porter from the Alaskan Brewing Company. If you can't find smoked porter, substitute a regular porter or another dark beer. Polenta is the ideal accompaniment for the short ribs and their luscious sauce, but mashed potatoes or egg noodles would also work well.