Braised Beef Short Ribs - Searing the Meat First for Maillard Reaction Before Braising Makes the Flavor Completely Different

Steps

1. 1

   Prepare the ribs and cut into bite-sized pieces

2. 2

   Add sauce ingredients (water, dark soy sauce, sugar, corn syrup, green part of green onion, garlic tops, cheongyang chili) to a wok, bring to a boil, then remove the solids

3. 3

   Sear the ribs over high heat on both sides to achieve Maillard reaction, then set aside

4. 4

   Add ribs and pear drink to the boiled sauce and simmer over medium heat for 1 hour

5. 5

   Soak wide glass noodles 30 minutes ahead of time

6. 6

   Add carrot to the braised ribs, and when halfway cooked, add glass noodles, green onion, shiitake mushrooms, onion, and wrinkled green peppers in order

7. 7

   Add ground black pepper and continue to boil to finish the braised ribs

8. 8

   In a pot, add grape seed oil and minced garlic and cook to make golden garlic oil, let it cool, add chopped scallion, then drizzle over the braised ribs