When it comes to braising, Chef Alex Sang-Ho Kwon of SOT in Calgary says it’s important to sear the ribs first. “This adds the depth of flavour to them and adds to the final texture.” And while it takes more time and effort than grilling a steak, you can feed more people for less money. “Braised short ribs used to be a feast dish in Korea back in the days. I re-created the cooking method by using the oven instead of simmering in a pot. It makes the meat more tender and jui