One Pot Gochujang Short Ribs

• Start by seasoning beef with salt and pepper on all sides, then browning in a deep set pot.

• Once beef is browned on all sides, remove from the pot and sauté the onion, garlic, and ginger in the remaining oils.

• Add in gochujang and cook until the paste starts to stick to the bottom of the pot.

• Drop in the tomato chunks and deglaze with a bit of water. Once the water has reduced and tomatoes have become soft, add in the red wine.

• Reduce the red wine by 1/2, then add in the spices, and short ribs back in.

• Add enough water or stock to cover everything. Season with a big pinch of salt (~1 tsp) and soy sauce.

• Cover and cook on medium low heat for 1.5 hours, making sure to add in water or stock periodically if the liquid has reduced too much.

• After 1.5 hours, add in the potatoes and carrots to cook for another 30 mins or until soft.

• To finish, add in 1-2 tbsps of butter to thicken up the sauce.

• Enjoy with mash or rice!