Name: Red Wine and Soy–Braised Short Ribs
Yield: 6–8 servings
Ingredients: 4 lb. 2"-thick boneless beef short ribs or 5 lb. 2"-thick crosscut bone-in short ribs (flanken style), cut into 2x2" pieces; Kosher salt; 2 Tbsp. plus 1 tsp. grapeseed or extra-virgin olive oil; 1 large onion, chopped; 8 garlic cloves, crushed; 1 2" piece ginger, peeled, sliced ⅛" thick; 2 cups dry red wine; ½ cup mirin (sweet Japanese rice wine); ⅓ cup soy sauce; ¼ cup (packed) light brown sugar; ¼ mu radish or daikon (about 8 oz.), peeled, cut into 1" pieces; 1 large egg, beaten to blend; Shilgochu or gochugaru (coarse Korean hot pepper flakes), sliced scallions, and cooked rice (for serving)

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Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Ayesha Patel

These richly flavored ribs are a riff on kalbi jjim, a traditional special-occasion dish. Red wine adds depth and complements the soy and mirin.

Recipe notes