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1
Heat the oven to 325 degrees F and arrange a rack in the middle.
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2
Pat the ribs dry with paper towels, then season generously on all sides with salt and pepper.
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3
Heat the oil in a Dutch oven or large, heavy-bottomed, oven-safe pot with a tightfitting lid over medium-high heat until shimmering.
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4
Place half of the ribs in the pot and sear until all sides are golden brown, about 6 to 7 minutes.
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5
Transfer to a plate and repeat with the remaining ribs.
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6
Remove all but 1 tablespoon of fat from the pot.
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7
Reduce the heat to medium, add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
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8
Add the kimchi, stir to combine, and bring to a simmer.
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9
Add the broth and water and bring to a simmer again.
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10
Nestle the ribs into the mixture in an even layer and bring to a boil.
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11
Cover, place in the oven, and braise until the meat is just starting to pull away from the bones, about 1 hour 45 minutes.
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12
Remove the pot from the oven and add the carrots and radish, making sure the vegetables are mostly submerged in the braising liquid.
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13
Return to the oven uncovered and continue to braise until the meat is very tender (falling off the bones) and the vegetables are knife tender, about 45 minutes more.
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14
Using a slotted spoon, transfer the meat and vegetables to a serving platter and cover with foil to keep warm.
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15
Pour the braising liquid through a fine-mesh strainer set over a medium heatproof bowl; discard the solids.
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16
Let the liquid settle for a few minutes, then skim the fat from the surface; discard the fat.
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17
Taste the braising liquid and season with salt and pepper as needed.
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18
Sprinkle the short ribs and vegetables with the cilantro, and serve with the braising liquid and steamed rice on the side.
