Korean-Style Braised Short Ribs with Cucumber Salad and Rice | Recipe

Preheat the oven to 350°F. 

For the ribs, in a Dutch oven, mix together (Soleil uses her hands) the meat, bulgolgi sauce, beer, soy sauce, honey and salt and pepper to taste. Bake, covered, for 20 minutes, flipping the short ribs halfway through.  

Meanwhile, prepare the rest of the recipe. Combine the rice, 2 pats of the butter and 1 ½ cups water in a rice cooker and cook according to rice cooker instructions (or cook in a saucepan on the stove). 

In a small skillet, melt the remaining pat of butter over medium heat, add the onions and cook until caramelized. Reserve for topping the rice. 

For the cucumber salad, in a medium bowl, stir together the cucumbers, mirin, sesame oil and sesame seeds. 

To serve, top the rice with some caramelized onions, short ribs, pickled ginger and kimchi with the cucumber salad on the side. 

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