Braised Beef Short Ribs

This is a traditional special-occasion dish, and it is also great for the winter when cooking it keeps you warm by the stove. Koreans usually just boil the meat—after the bones are soaked and blanched to remove impurities—but I like to apply some French technique and braise it with just a little red wine for deeper flavor. Garnish this with ribbons of cooked egg, Korean chile threads, and sliced scallions, and of course serve it with plenty of rice.