Korean Braised Short Ribs

  • 5 lb. beef short ribs
  • Salt and ground black pepper
  • 1-2 tbsp. vegetable oil
  • 1 yellow onion, peeled and julienned
  • 2 bunches of green onions, cut into 2-inch slices, plus more for garnish
  • 2 carrots, peeled and diced large
  • 8 shitake mushrooms, stems removed, julienned
  • 1½ cups soy sauce
  • 1½ cups mirin
  • 4 cups water
  • 2 tbsp. garlic, minced
  • 1 tbsp. toasted sesame oil
  • ½ tsp. ground black pepper
  • ¼ cup sugar
  • 2 lb. Yukon Gold potatoes, diced large
  • Optional: Kimchi or other pickled vegetables, for garnish


  1. Season short ribs with salt and pepper. Pour oil into a large Dutch oven or stock pot, heat to medium-high, and sear ribs until browned on each side, working in batches. Return seared ribs to the pot, add all remaining ingredients except potatoes, and bring to a boil.
  2. Reduce temperature to low and simmer. Cover the pot and braise for 2 hours. Add potatoes and cook for 30 minutes. Check meat. It should be falling apart and able to pull apart with a fork. Carefully separate bones from meat. (Discard bones or save to make stock.)
  3. Serve over grits with collard greens. Garnish with sliced green onions and a dollop of jarred kimchi, if desired.

French-Style Succotash

  • 2 cups butter beans, fresh or frozen
  • 1 tbsp. unsalted butter
  • 1/2 cup (about 5 or 6 strips) thick-cut bacon, cut into 1/4-inch lardons
  • 1 small sweet onion, finely chopped
  • 3 celery ribs, chopped into 1/4-inch dice
  • 1 medium red bell pepper, seeded and cut into 1/4-inch dice
  • 2 cups corn kernels, fresh or frozen
  • 2 large cloves garlic, minced
  • 4 scallions, white and green parts, finely chopped
  • 1 cup heavy cream
  • 2 tbsp. fresh tarragon, roughly chopped (plus extra for garnish)
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  1. Bring 1 quart of well-salted water to a boil in a large stockpot or Dutch oven and add butter beans. If they’re fresh, cook for about 4 minutes. Frozen beans will need to cook for about 8 minutes. Test for tenderness and then remove from heat, drain, and set aside.
  2. Meanwhile, over medium heat, melt the butter in a large skillet. Add the bacon and cook until crisp, about 7 minutes. Stir in onion, celery, and bell pepper, stirring to coat with butter and bacon fat. Cook until tender, about 5 minutes.
  3. Add the corn, garlic, and scallions and cook an additional 5 minutes, stirring occasionally. Gently fold in the butter beans, then add cream, tarragon, salt, and pepper. Reduce heat to medium-low and cook uncovered for 5 more minutes, or until succotash is heated through and the cream has started to thicken.
  4. Taste and adjust seasoning, if necessary. Sprinkle with additional tarragon before serving.