ginger soy braised short ribs
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(Whoa whoa whoa…if we’ve known each other for ten years, you are an OG TasteSpotter and we should be on a first-name basis – email me!)

Even if we just barely met, you know what TasteSpotting is about. We call TasteSpotting “a community-curated virtual potluck” because that’s exactly what it is: food lovers from around the world who come to the metaphorical table with recipes, photos, tips, tricks, and ideas to share with one another to inspire better cooking, better eating, and better living.

One of TasteSpotting’s favorite long-time partners, Thermador, is built on a similar philosophy of inspiration. Thermador is a line of exceptional, innovative products that are designed to power culinary creativity in others, which is why we are beyond excited to be working with Thermador on a new campaign that focuses on highlighting those culinary creators and sharing their exceptional stories. The campaign is called, quite literally #ShareTheExceptional.

For the next few months, Thermador and TasteSpotting together will be looking for exceptional culinary stories from the community to share with the world. What’s an exceptional story? It’s anything, big or small, that stands out in some way to you. A never-fail weeknight recipe. A family food tradition. A dinner party. Date night in. A flavor discovery while vacationing somewhere new. An unexpected food and wine pairing. Take a gorgeous photo of it. Tell us about it. We already share it with one another. Now we want to share it with everyone else.

How to #ShareTheExceptional:

  1. Capture your exceptional culinary moment with an image or video, along with a few words about the story or recipe behind it.
  2. Submit to and tag it #ShareTheExceptional and @ThermadorHome. You can also post it to instagram! Detailed information about how we will use your image is on this link.
  3. If you need examples or encouragement, we’ll be coming up with themes and ideas at the beginning of each week to inspire your menus, recipes, and entertaining ideas for the rest of the week. Follow @ThermadorHome to see all the exceptional moments and continue to feed your soul with even more culinary inspiration!
  4. Share as much as you want…only your creativity is the limit!


And so we come to what we’re sharing this week to take advantage of the upcoming three-day weekend: slow-cooked cozy comfort foods. We’re thinking braises, soups, stews, and oven-roasts that cook “low and slow” keeping the kitchen heated all day (or night) when it’s below freezing outside. Served in bowls, slow-cooked cozy comfort foods are perfect to warm your hands and lap when you’re wrapped in a blanket, cuddled up on the couch, and settled in for the slowest marathon you’ll ever do, netflix for three days straight.

Full, detailed recipe for our slow-cooked, warm and cozy Ginger Soy-Braised Short Ribs with Baby Bok Choy, Daikon, and Shiitake Mushrooms, and Soba below, with Notes and Shopping Resources following.

Need a little inspiration to get you started on some of your own slow-cooked cozy comfort? Scroll down and peep the round-up of some of our favorites!

ginger soy braised short ribs with soba


Our Ginger Soy-Braised Short Ribs is a dish you can cook any day this week, or even cook over the course of two days, then re-heat and eat all weekend. The baby bok choy, carrots, daikon radish, and shiitake mushrooms are a good, green balance to the rich, meaty short ribs. Make sure to serve something along with the short ribs that will soak up all the garlicky, gingery sauce. Steamed brown rice is a natural accompaniment; we chose buckwheat soba this time just because.

serves 4–6


5 pounds beef short ribs, bone on
kosher salt and coarsely ground black pepper
2 tablespoons grapeseed oil
1 medium onion, sliced lengthwise
half head of garlic cloves, roughly chopped
2 2-inch pieces of ginger, lightly crushed, and sliced into 1/4-inch rounds
¼ cup sake
¼ cup mirin
¾ cup soy sauce
3¼ cups water or light/low sodium beef stock
4 large dates
2 large carrots, peeled and cut into 2-inch lengths
1 large daikon radish, peeled and sliced into 1-inch thick rounds
8-10 large shiitake mushrooms caps
6-8 heads of baby bok choy, washed and sliced into quarters lengthwise
garnish: sliced scallions, toasted sesame seeds, sesame oil
serve with: cooked buckwheat soba noodles or steamed rice


Season all sides of short ribs with salt and pepper. Heat about 2 tablespoons of cooking oil in Dutch oven or large pan with high sides over medium high-heat. Brown short ribs on all sides, about 5 minutes per side. Remove browned short ribs to a plate. Pour off rendered beef fat from pot, leaving about 2 tablespoons in pot.

Turn down heat. Add onions, garlic, and ginger to pot and cook until the vegetables are tender and caramelized, about 6 minutes. Scrape up browned bits from sides and bottom of pot while cooking.

Pour sake and mirin into pot, careful to stand back from hot steam from the pot. Scrape up additional browned bits from bottom of pot.

Return the seared short ribs to the pot along with the dates. Pour in soy sauce and water or beef stock. Turn up heat and bring braising liquid to a boil, then turn heat down until liquid is at a bare simmer. Cover pot, leaving a slight opening to allow steam to escape. Turn ribs onto each of their sides about every 30 minutes.

After 2 hours, nestle the sliced carrots, daikon, and shiitake mushrooms into the braising liquid between the short ribs. Simmer for another 30-45 minutes until vegetables are cooked through and meat is falling-apart tender. If the vegetables cook faster than the shortribs, gently remove them from the pot to a plate until the short ribs finish cooking.

About five minutes before cooking finishes, add the sliced baby bok choy to the pot, cover, and let cook long enough for the white stalks to soften and leaves to turn bright green.

Serve short ribs and vegetables in wide shallow bowls with buckwheat soba. Spoon braising liquid over shortribs, vegetables, and soba. Garnish with sliced scallions, toasted sesame seeds and a very scant drizzle of toasted sesame oil.

Double this recipe. It keeps well. It freezes well.

beef short ribs in cast iron skillet


  • PLAN AHEAD: Braised short ribs of any kind taste better when they are made the day before. I have no idea why. Is it the chemistry of flavors and juices combining? Is it the physiology of meat cooling and re-heating that makes it more tender? Is it the psychology of making you wait a day before getting to eat something that smells so incredibly good while cooking? Whatever it is, try to make this dish one day in advance. Maybe even two days. Which makes this recipe so perfect for entertaining, both a larger dinner party, or an intimate date.
  • SKIMMING FAT: Since you are making this dish a day ahead, you can skip the fat-skimming step during the cooking process. In the chill of the refrigerator overnight, the fat will rise to the top (as always happens with anything good) and harden into pieces you can remove easily and discard in the trash can (don’t put it down the sink – but I don’t have to tell you that, right?)
  • SHORT RIBS: We bought our short ribs from Whole Foods market, but this cut of beef is available at most grocery stores.
  • All produce from either the Santa Monica Farmers’ Market or Whole Foods Market.
  • SAKE is rice wine, yes, the kind you drink out of the tiny cups or wooden boxes. Or red solo plastic cups. If you can’t find sake (but you should really try to find good sake, first to make this dish, then to drink it). but if you can’t find sake, use a drinkable, dry white wine.
  • MIRIN is a sweet rice wine, but it is different from sake. Real mirin is naturally sweet because of the type of rice from which it is made. There are some things labeled “mirin” in stores but are made sweet with added sugars and salt. Sake and mirin are two different products, both derived from rice, but are not really interchangeable. However, if you can’t mirin, use more sake with about a tablespoon of sugar.
  • SWEETNESS: Though there is some natural sweetness in this recipe from the dates, a Korean version of this recipe adds quite a bit of regular sugar to the braising liquid, resulting in a thick, sticky sweet sauce that is delicious, but obviously, very high in sugar.  If you like the sweetness of Korean barbecue and other foods, stir in additional ¼ cup of sugar into the pot along with the soy sauce and stock.
  • GLUTEN-FREE: To make this recipe gluten-free, substitute gluten-free tamari (a wheat-free type of soy sauce) for the soy sauce; and serve with 100% buckwheat soba or other grain like brown rice.
  • For some heat, you can add sliced jalapeños to the pot at the very end. Don’t add the jalapeños too early or the dish might end up uncomfortably spicy.


Click on any photo below to get to the recipe for a low- and slow-cooked dish to get cozy with this winter weekend…

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Do you have an exceptional story to share with us and the world? Please send it our way by submitting a recipe and link to or instagramming a photo with a story, and tagging it #ShareTheExceptional and @ThermadorHome.

by Sarah J. Gim on February 14, 2017 · 2 comments

{ 2 comments… read them below or add one }

Trang February 22, 2017 at 10:19 am

Hi Sarah! How are you? The short rib looks amazeballs btw. :)


Jessica @ Desserts With Benefits February 28, 2017 at 7:50 am

This looks TO DIEEE FORRR! I seriously need to get a slow cooker.
I’m not an OG TasteSpotter, but I’ve been a member since 2011 ever since I started my blog. I’ve loved stalking all the recipes on TasteSpotting for years, and can’t wait to see what happens in the next few years <3
Looking forward to your partnership with Thermador! :)


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