Korean Short Ribs with Pineapple Vinaigrette Kimchi | What’s Cooking post image

Food & Drink

Korean Short Ribs with Pineapple Vinaigrette Kimchi | What’s Cooking

This rich, spicy-sweet deliciousness is one of our restaurants’ most requested recipes, and it’s perfect for a hearty fall meal. You can make these traditional Korean ribs from the comfort of your kitchen—we like them paired with bok choy, a kicky kimchi slaw and pineapple vinaigrette—or we can always make them for you at selected in-store cafés.

Korean Short Ribs with Pineapple Vinaigrette Kimchi
From our Nordstrom Restaurants
(Serves 4)

Korean Short Ribs
3 pounds boneless beef short ribs, cut into 2″ x 3″ pieces
1½ tablespoons kosher salt
1½ teaspoons freshly ground black pepper
3 tablespoons canola oil
1  tablespoon sesame oil
1  medium yellow onion, diced
8 garlic cloves, peeled and smashed
½ cup light brown sugar
1½ cups soy sauce, low sodium
1 cup seasoned rice vinegar
5 tablespoons Korean chili paste (gochujang)
1½ quarts beef stock
1 teaspoon canola oil
1½ teaspoons toasted white sesame seeds
12 fresh cilantro leaves

  1. Preheat oven to 300ºF.
  2. Season rib pieces on all sides with salt and pepper. Place a large pan or a Dutch oven over high heat, and add canola oil and sesame oil.
  3. Once oil is very hot (but not smoking), add ribs in batches until brown on all sides. Repeat until all ribs are seared, then set aside.
  4. Add onion and garlic to remaining oil in the pan; stir until onions become golden brown. Add brown sugar, soy sauce, seasoned rice vinegar, chili paste and beef stock. Whisk as needed to combine; cook until liquid starts to simmer.
  5. Put ribs back into large pan or Dutch oven, cover tightly with aluminum foil or lid, and place in oven. Bake until tender, about 2½ hours.
  6. Remove ribs from pan and wrap to keep warm if serving within a few hours, or cool completely in the refrigerator if you’re making ahead of time.
  7. Add 2 cups at a time of remaining braising mixture into a blender; purée until smooth. Pour into a container and set aside to glaze ribs within a few hours or, if making ahead, refrigerate.
  8. Just before serving: heat a teaspoon of canola oil in a large sauté pan over high heat, then add ribs. Cook until golden brown, about 1 minute. Turn over and repeat on all sides until warm through. Add puréed braising liquid and reduce until it evenly glazes the short ribs. Garnish with sesame seeds and cilantro leaves.

Bonus: these short ribs can be made several days in advance. Just refrigerate in a tightly sealed container.

To make everything shown, skip step 8 above and instead see ‘Final Assembly’ below.

Pineapple Vinaigrette
3 tablespoons seasoned rice vinegar
1 clove fresh garlic, minced
1 teaspoon fresh ginger, minced
1½ teaspoons shallots, peeled and minced
1½ teaspoons honey
½ teaspoon jalapeño pepper, minced
2 tablespoons lime juice
½ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
1 teaspoon ground turmeric
1½ teaspoons sesame oil
⅓ cup canola oil
¾ cup pineapple, cored, skin off, diced to ¼″ cubes
1 tablespoon fresh cilantro, finely chopped

  1. In a blender, combine seasoned rice vinegar, garlic, ginger, shallots, honey, jalapeño, lime juice, salt, pepper and turmeric. Purée for about 1 minute. In a slow, steady stream, add sesame oil and then canola oil until an emulsion forms, about 2 minutes.
  2. Pour mixture from blender into a mixing bowl; add diced pineapple and cilantro. Taste and adjust seasoning as necessary. Set aside to serve immediately or, if making ahead, cover and refrigerate.

Kimchi Slaw
3 tablespoons Korean chili paste (gochujang)
3 tablespoons seasoned rice vinegar
2½ cups napa cabbage, diced to ¼″ cubes
¾ cup carrot, julienned
¾ cup daikon radish, julienned
1 heaping tablespoon green onion, green portion only, bias cut

  1. In a large mixing bowl, whisk together Korean chili paste and seasoned rice vinegar until smooth and combined. Add cabbage, carrots, radish and green onion and toss to coat all ingredients evenly.
  2. Taste for seasoning, then cover and let marinate for 24 hours in the refrigerator.

Final Assembly (if making everything shown)

For the ribs …
1 teaspoon canola oil
Braised short ribs
¾ cup of the remaining braising liquid from the ribs

Add canola oil to a large sauté pan over high heat, then add the pieces of short ribs and cook until a golden brown crust is created, about 1 minute. Turn and repeat on all sides until warm through. Add braising liquid and reduce until it evenly glazes the short ribs; set aside and keep warm.

For the bok choy …
¼ teaspoon canola oil
4 baby bok choy, cut in half lengthwise

In another pan, over medium-high heat, add canola oil and then the bok choy, cut side down. Cook until golden brown, about 1 minute, then cover and remove from the stove.

For the kimchi slaw …
Kimchi slaw
¾ cup pineapple vinaigrette

In a mixing bowl, toss the slaw with the vinaigrette.

Plating …
1½ teaspoons toasted white sesame seeds
12 fresh cilantro leaves

Plate individually or on a platter. Place the kimchi slaw at the center, and top with the glazed ribs and bok choy. Garnish the ribs with sesame seeds and fresh cilantro.

Try these recipes and others at a Nordstrom restaurant near you, and find more recipes to make at home in our What’s Cooking series and Nordstrom cookbooks (available in selected Nordstrom restaurants and Ebars).