I thought I had a winner when I decided to braise some beef short ribs in apple cider, spiked with Korean chili paste, but I could not have been more disappointed.
The good news is that despite not tasting anything close to what I wanted, the short ribs were perfectly cooked, and so this was rebranded as a “How to Braise Beef Short Ribs” techniques video. Enjoy!

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Here are the ingredients amounts I used just in case you want to play around with the recipe:

Korean Chili CiderBraised Beef Short Ribs
Ingredients for 4 portions:
3 1/2 pounds “Englishcut” Beef Short Ribs (about 6 threeinch wide pieces)
1 tablespoon kosher salt (or 2 teaspoon fine salt)
freshly ground black pepper to taste
cayenne to taste
3 tablespoons Korean chili paste (Gochujang), 2 tablespoons for marinade, 1 for braising liquid
4 garlic cloves, thinly sliced or minced
1 yellow onion, thinly sliced
1 rib celery, sliced into 1/4 inch pieces
2 tablespoons tomato paste
3 cups hard apple cider, or nonalcoholic apple cider
1 cup chicken broth