I thought I had a real winner when I decided to braise some beef short ribs in apple cider, spiked with Korean chili paste, but in a shocking plot twist, the final product tasted of neither Korean chili paste nor apple cider, and I could not have been more disappointed. As you might know, I’m fine with the occasional recipe failure, and usually post them proudly regardless, but what I find truly upsetting is not knowing why it didn’t work.
I thought I’d included plenty of cider and gochujang, but apparently not, so I guess I’ll have to dial those amounts up next time, as well as possibly adding some additional sweetness (honey? brown sugar?), and maybe a splash of vinegar to balance things out. The good news, however, is that despite not tasting anything close to what I had imagined, the short ribs were perfectly cooked, and so the recipe was rebranded as a “How to Braise Beef Short Ribs” techniques video.
Anyway, maybe you can take my failed attempt at combining these particular flavors, and see if you can make them work, but no matter what other ingredients you decide to use, I really do hope you give this great braising method a try soon. Enjoy!
VIDEO: Watch Chef John’s Technique for Braised Short Ribs
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