Red Wine and Soy–Braised Short Ribs

These richly flavored ribs are a riff on kalbi jjim, a traditional Korean special-occasion dish. Chef Sohui Kim, who serves a version of this dish at her Brooklyn restaurant Good Fork, sears the meat before braising it in a mixture of red wine, soy sauce, and mirin—unorthodox, but utterly delicious. Plain steamed rice and a side of crunchy, refreshing kimchi are the perfect accompaniments.

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