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Braised beef ribs

Slow-simmered ribs made from marbled Black Angus beef, braised at a low temperature for over 12 hours to achieve maximum tenderness and juiciness.

Served with braised cabbage prepared using a German method that gives the dish a rich flavor and tender texture. It is complemented by our signature sauce made with soy sauce, cane sugar, and butter—featuring a deep, balanced flavor and a light caramel note.

Preparation Time

60+ mn

Difficulty

Medium difficulty

CAL

500+ calories

Type of Food

Main dish

Goes with

Mineral water Borjomi

Recipe author

Sergey Remizov

Ingredients

500 gram

Cabbage

150 gram

30 gram

Olive oil

10 gram

100 gram

2 gram

10 gram

step

Preparing and braising the ribs:

Sear the galbi beef ribs over an open flame in a Josper oven until they develop a golden brown crust, giving the meat its characteristic smoky flavor. Then vacuum-seal them and cook in a sous-vide machine at a low temperature for 12 hours—until they reach maximum tenderness.

step

Simmer the sauerkraut with apple cider vinegar, cilantro, cumin, and vegetable broth until it is tender and no longer crunchy. Finally, season to taste with salt and black pepper to achieve a rich, balanced flavor.

step

Make our signature soy glaze:

Combine soy sauce with cane sugar and butter, then heat until smooth and slightly thickened.

step

Once the rib is ready after sous-vide cooking, release the vacuum, pat it dry, brush it with soy glaze, and quickly caramelize it in a Josper oven over an open flame until a glossy crust forms—for vibrant color, aroma, and rich flavor.

Serve

Place the glazed beef short ribs on a plate and arrange the braised cabbage alongside them. Sprinkle the ribs with fried onions to add a crispy texture and create a contrast with the tender meat and cabbage. Top with chives and drizzle with olive oil.

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