For me, that spot was located just across the street from my old office. And since this back-to-school season sees many of us continuing to soldier on from home, I wanted to find a way to indulge in Seattle-style teriyaki in own kitchen. Rather than trying my hand at replicating the lunchtime special perfected by so many local purveyors, I decided to translate the classic flavors of PNW chicken teriyaki into a braise of beef short ribs. The result is every bit as comforting as I hoped.
Ingredients
4–6 bone-in beef short ribs, depending on size (the thicker the better)
10 cloves garlic, peeled and sliced
2" piece of ginger, peeled and diced
3/4 cup soy sauce
1/4 cup mirin
1/2 cup brown sugar
1 large sweet onion (or 2 small)
4 cups chicken stock
salt
vegetable or canola oil
green onion, for garnish
Directions
Pre-heat the oven to 300 degrees. Season all sides of the short ribs generously with salt.
Add 2 tablespoons of oil to a Dutch oven over medium-high heat. Sear the short ribs on one broad side until deeply browned, about 7 minutes. Flip and sear on the other side for another 7 minutes.
Remove the short ribs from the pan and drain all but about 2 tablespoons of fat. Cut the onions so that you have six big wedges and add to the pan. Cook, stirring occasionally, until slightly softened and browned. Add the garlic and ginger and cook for a minute or two, until fragrant but not browned.
Add the mirin and cook, scraping the bottom of the pan to release any fond (the collection of browned bits stuck to the pan). When the mirin has reduced by half, add the soy sauce and brown sugar, stirring until the sugar has dissolved and the soy sauce is simmering.
Nestle the short ribs back in the pan so they are bone-side up, then pour in the chicken stock. Bring the liquid to a simmer, then cover and cook in the oven for 3 hours.
When removed, the short ribs should quiver like Jell-O. If they aren't quite that jiggly, cover and cook for another 30 minutes.
Garnish with green onion.
Share this story
