Succulent, savory Galbi (aka Korean Short Ribs) are like a big warm hug on a cold, wintry night. Their sweet, smoky deliciousness, the perfect way to cap off your day and ease into a cozy evening. Korean dishes are notoriously tricky to pair with wines. Their intricate flavors make it almost impossible to make a “perfect” pairing. However, you can partner them with wines that will avoid conflict and provide harmony with their myriad of flavors. These savory and spice-loaded dishes are best enjoyed with wines that are not too fruity, sweet, tannic or oaky.

For white wine lovers, a crisp Sauvignon Blanc, an off-dry Pinot Gris, Chenin Blanc from the Loire, or a light, dry Riesling are ideal options. They all have the acid and the mineral resolve to go up against this fiery, sweet meat. When choosing reds, the wines should be bright, juicy, bold and low on tannins. Consider a juicy Zinfandel, Australian Shiraz, a Grenache blend from southern France, or a Barbera from Piemonte. If it’s bubbles you crave, say hello to Lambrusco - the sparkling red wine from Northern Italy, famous for how simpatico it is with challenging meat dishes. So, grab a bottle or two and some of your favorite peeps and make a grand, spicy night of it!

INGREDIENTS

• 1 medium-large onion - thinly sliced vertically

• 10 large cloves garlic – thinly sliced

• 2 tablespoons minced ginger (Cynthia prefers an extra tablespoon, 3)

• 2 cups beef broth

• 1⁄2 cup soy sauce - tamari

• 1 tablespoon orange zest

• 1 teaspoon Vietnamese cinnamon

• 1⁄4 cup brown sugar

• 2 tablespoons unseasoned rice vinegar

• *2 tablespoons gochujang - fermented Korean chile paste

    (*Cynthia likes hers with more spice so she adds an extra tablespoon or 2, but

    2 tablespoons may work for you)

• 1 teaspoon red pepper flakes

• 3 tablespoon toasted sesame oil

• 2 tablespoons coconut oil

• 1 cup red wine

• 1 tablespoon tomato paste

• Kosher Salt and freshly ground black pepper

• 4 short ribs – about 3 pounds, bone-in

• 2 tablespoons cornstarch

• 8 scallions – white and green parts (sliced)

• 1 cup plus, chopped cilantro leaves (leave some leaves whole)

• 2 tablespoons toasted sesame seeds ( to sprinkle on the ribs

   when serving)

• 2 cups Shredded carrots

• Cooked Basmati Rice

INSTRUCTIONS (preheat oven to 325 degrees)

First: In a bowl, add your short ribs, salt, and pepper the short ribs very well, with kosher salt and freshly ground pepper. Set aside while you go to the next step.

1. ADD: both oils, sesame seed and coconut into a large Dutch oven, on top of the stove (med-heat)
2. NEXT: Add to the Dutch oven and sauté onion, garlic, ginger, gochujang paste, brown sugar, tamari sauce, tomato paste, stirring constantly.

3. ADD: short ribs to the Dutch Oven, brown well on all sides, approximately 2-3 minutes per side.

4. ADD: Beef Broth and red wine to the pot w/ the ribs and spices. Stir well, taste for seasoning, more ginger? Or more spice? (Be creative)

5. Cover and cook on med-heat for 30 minutes until it comes to a boil.

6. NEXT: Keeping the cover on the pot put in the Oven and cook for 3 hours

7. ADD: Combine cornstarch with approximately 4 tablespoons of the cooking liquid in a small bowl and stir until smooth. Pour cornstarch mixture into pot, stir to blend and finish cooking on

   top of the stove, uncovered on med-high for about 10/ 15 minutes until its glossy and thickened.

8. FINISHED: Remove short ribs, on a platter with the cooked rice, top with the ribs, spoon sauce over the ribs and rice. Sprinkle the toasted sesame seeds, cilantro, scallions, and shredded carrots on top of the entire dish.