Shredded Short Ribs w/Kimchi Ketchup

Preheat oven to 325°F.

Pat the ribs dry and season with salt and pepper. To a large frying pan, add canola oil and bring to temperature over medium heat. Add the ribs and brown well, approximately 2 minutes per side. Use tongs to turn the ribs, so their sides also brown. Remove to a plate and set aside.

To the same pan over medium-low heat, add an additional tablespoon of oil, the carrots, celery, and onion and cook for 10 minutes. Add the garlic and sauté for 10 minutes. Add the wine and simmer for 2 minutes, scraping the pan to remove brown bits. Add ½ cup of the tomato juice and season with salt.

Into a high-sided casserole, just large enough to fit the ribs, pour the vegetable mixture and place the ribs in the dish along with any juices on the plate. Cover and roast for 3 hours, turning the ribs halfway through. When finished, remove the ribs from the pan and reserve the vegetable mixture and pan juices. Using two forks, shred the meat into small pieces.

While the meat is cooking, prepare the ketchup. Place kimchi in an immersion blender along with 1 tablespoon tomato juice and the tomato ketchup. Blend until emulsified, but not until absolutely smooth. Add ¾ teaspoon of chili garlic sauce, or to taste. Set ketchup aside.

To assemble, cut a leaf of cabbage crosswise into 1½-inch-wide slices. (The cabbage should be slightly larger than the size of a saltine cracker.) Add a teaspoon of the vegetable mixture to the cabbage and top with shredded beef. Spoon ketchup on top of the beef and garnish with a sliced scallion.