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Slow Cooked  Korean Short Ribs

Slow Cooked Korean Short Ribs

with Wasabi-Soy Grits

It’s Asian meets Southern meets amazing. Savory slow cooked short ribs are nestled atop tangy wasabi-soy grits garnished with substantial strips of ginger for a fusion of flavors that’s unforgettable.


Korean Kalbi Marinade

  • 3 tablespoons olive oil
  • 3 pounds bone-in beef short ribs
  • 1 tablespoon regular grind black pepper
  • 6 cloves garlic, minced
  • 3 tablespoons minced fresh ginger
  • 1 cup mirin
  • 1-1/4 cups water, divided
  • 1/2 cup ponzu sauce
  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup apple juice
  • 1/4 cup unseasoned rice vinegar
  • 2 tablespoons toasted sesame oil
  • 2/3 cup brown sugar
  • 1/4 cup corn starch
  • 2 tablespoons sesame seeds, toasted
  • 1/2 cup green onion, thin sliced on the bias
  • 1/4 cup pickled ginger

Wasabi-Soy Grits

  • 2 cups water
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/2 cup stone ground white grits
  • 1 tablespoon butter
  • 1/4 teaspoon ground white pepper
  • 1 to 2 tablespoons wasabi paste OR powder
  • 1 teaspoon reduced sodium soy sauce


Slow Cooked Korean Short Ribs:

  1. Adjust oven rack to lower-middle position and preheat oven to 325ºF. Heat oil in oven-safe Dutch oven over high heat until shimmering. Season meat generously with pepper, then sear until browned on all sides, about 4 minutes per side. Remove short ribs.
  2. Reduce heat to medium. Add garlic and ginger, stirring constantly until browned, about 2 minutes. Add mirin and scrape up any browned bits from bottom of Dutch oven. Add 1 cup water, ponzu sauce, soy sauce, apple juice, rice vinegar, sesame oil and brown sugar; stir to combine. Return short ribs to pan.
  3. Bring to a simmer, cover and transfer to oven. Braise, turning beef once and adding water if necessary to keep it halfway submerged. Cook until beef is fork tender, about 2-1/2 to 3 hours.
  4. Transfer beef to a platter and skim fat from cooking juices in Dutch oven. Taste cooking juices. If too concentrated, dilute to taste with additional water and/or mirin. Combine corn starch with remaining 1/4 cup water in a small bowl, whisking thoroughly to remove any lumps. Whisk corn starch slurry into cooking juices, bring to a boil over high heat, and cook until sauce is thickened, about 2 minutes. Add 1 tablespoon toasted sesame seeds to sauce.

Wasabi-Soy Grits:

  1. Bring water, milk and salt to boil in a heavy 2-quart saucepan. Slowly add grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally until the grits thicken, 10 to 15 minutes. Remove saucepan from heat and whisk in butter, pepper, wasabi and soy sauce.
  2. Serve short ribs with sauce over wasabi-soy grits, with pickled ginger and green onion garnish. Finish with a sprinkle of toasted sesame seeds.

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