When I was a student at The Culinary Institute of America, one of my favorite meals at the school was the Braised Korean-Style Short Ribs by Chef Michael Garnero.  I’ve had the dish several times at the St. Andrew’s Cafe and to this day remember the tender beef, flavored with rich flavors of brown sugar, soy, and rice vinegar.  It has been two years since I graduated from the school and here is my attempt to recreate the dish.  It’s comforting, delicious, and a true labor of love.

Photos are here!

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