SOT Braised Beef Short Ribs
- Chef's Tips
- Jun 24, 2025
- 1 min read
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 juicy.”
Thank you for sharing this fantastic recipe and the chef's insight! Searing the ribs first for depth of flavor is such a crucial tip that makes all the difference. As someone who loves braising for weekend meals, I appreciate recipes that deliver incredible results. The long, slow cook time is always worth the wait.
Speaking of waiting, the braising time is perfect for a quick break. I often spend those moments playing a fun, casual browser game like Golf Hit to pass the time. It's a great way to relax before the delicious meal is ready.
Can't wait to try this method with my next batch of short ribs. The results in your photos look absolutely tender and flavorful!
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