First Step: Soak and Prepare Short Ribs Trim thick fat layers from the bone-in English cut beef short ribs, keeping thin skin intact for moisture retention. Soak ribs in cold water with 2 tablespoons sugar for 30 minutes to 2 hours or optionally overnight. This step removes blood and impurities, resulting in a cleaner-tasting broth.

Second Step: Parboil the Ribs Place soaked ribs in room temperature water and bring to a boil. Parboil for 4 to 5 minutes, skimming off foam and excess fat that rises to the top. Remove ribs and rinse well under cold running water to clean thoroughly.

Third Step: Prepare Braising Sauce Blend or grate half a Korean pear, half an onion, 8 garlic cloves, and a 1-inch piece of ginger into a smooth puree. In a large bowl, mix this puree with ½ cup soy sauce, 4 tablespoons rice wine (or mirin or dry white wine), 3-4 tablespoons gochugaru, 2 tablespoons gochujang, 2 tablespoons sugar, 2 tablespoons honey, and pepper to taste. Optional additions include plum syrup or dashida powder for extra depth.

Fourth Step: Assemble and Braise In a large pot or pressure cooker, add the cleaned ribs and pour over the braising sauce. Add about 3 to 5 cups of the reserved broth from soaking and parboiling to cover about 80% of the ribs. Introduce vegetables like Korean radish chunks, carrot pieces, dried shiitake mushrooms with reserved soaking water, and optional potatoes or rice cakes. Bring to a gentle simmer and cover.

Fifth Step: Slow Cook to Tenderness Cook on medium-low heat for about 1 hour, stirring gently occasionally and skimming fat. Then, add onions, sliced scallion greens, and optional red chili slices. Increase heat to medium-high, uncover, and simmer for 10 to 15 minutes to reduce and slightly thicken the sauce.

Alternative Pressure Cooker Method: Combine ribs, vegetables, and sauce in the pressure cooker. Cook on the “Meat” setting for 35 to 40 minutes, then allow a natural pressure release over 10 to 15 minutes. This method accelerates tenderness and enhances flavor absorption.

Final Step: Garnish and Serve Stir in about 1 tablespoon sesame oil and roughly chopped scallions. Garnish with finely sliced scallions and toasted sesame seeds if desired. Serve hot alongside steamed rice and kimchi for a traditional experience. Optionally, chill the sauce briefly to solidify and remove excess fat before reheating.