Red Wine and Soy–Braised Short Ribs

4 lb. 2"-thick boneless beef short ribs or 5 lb. 2"-thick crosscut bone-in short ribs (flanken style), cut into 2x2" pieces

Kosher salt

2 Tbsp. plus 1 tsp. grapeseed or extra-virgin olive oil

1 large onion, chopped

8 garlic cloves, crushed

1 2" piece ginger, peeled, sliced ⅛" thick

2 cups dry red wine

½ cup mirin (sweet Japanese rice wine)

⅓ cup soy sauce

¼ cup (packed) light brown sugar

¼ mu radish or daikon (about 8 oz.), peeled, cut into 1" pieces

1 large egg, beaten to blend

Shilgochu or gochugaru (coarse Korean hot pepper flakes), sliced scallions, and cooked rice (for serving)

Directions at bonappetit.com

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