Paleo Galbijjim (Braised Short Ribs)

Ingredients

• about 910 g Beef short ribs
• 1/2 cup Coconut aminos
• 1/4 cup Apple juice
• 6 cloves Garlic, minced
• 2 tbsp Ginger, grated
• 2 tbsp Sesame oil
• 1 tsp Ground black pepper
• 1 cup Radishes, peeled and quartered
• 1 cup Carrots, peeled and chopped
• 1/2 cup Chestnuts, peeled
• 6 Dried shiitake mushrooms, rehydrated

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the 1/2 cup of coconut aminos, 1/4 cup of apple juice, 6 cloves of minced garlic, 2 tablespoons of grated ginger, 2 tablespoons of sesame oil, and 1 teaspoon of ground black pepper.
2. 2Add the about 910 g of beef short ribs to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
3. 3Heat a large Dutch oven or heavy-bottomed pot over medium-high heat (approximately 190.6-204.4°C / 190-205°C surface temperature). Sear the about 910 g of beef short ribs on all sides for 3-4 minutes per side until deeply browned. Remove the seared short ribs from the pot and set them aside.
4. 4Add the 1 cup of radishes (peeled and quartered), 1 cup of carrots (peeled and chopped into 2.54 cm pieces), 1/2 cup of peeled chestnuts, and 6 rehydrated dried shiitake mushrooms to the same pot. Sauté over medium heat (approximately 162.8-176.7°C / 160-175°C surface temperature) for 5-7 minutes until the vegetables begin to soften slightly.
5. 5Return the seared about 910 g of beef short ribs to the pot with the sautéed vegetables. Pour in enough water to completely cover the ribs and vegetables (this will be approximately 4-6 cups). Bring the liquid to a rolling boil over high heat (approximately 204.4-218.3°C / 205-220°C).
6. 6Reduce the heat to low (maintaining a gentle simmer at approximately 82.22-93.33°C / 82-93°C). Cover the pot tightly and simmer for 3-4 hours, or until the short ribs are very tender and easily pull apart with a fork, reaching an internal temperature of 87.78-96.11°C (88-96°C). Check the liquid level every hour and add more water if needed to keep the ribs submerged.
7. 7Carefully transfer the tender about 910 g of beef short ribs and braised vegetables to serving plates. Spoon the hot braising liquid generously over the short ribs and vegetables before serving.

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