Korean Braised Short Ribs
Korean Braised Short Ribs, a Entertaining beef recipe, ready in 480 minutes, serves 4-6 Servings.
Recipe Courtesy Of:
Cook Time: 8 hrs
Servings: 4-6
Ingredients: 16
Ingredients
Preparation
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Step 1
In a medium bowl, combine beef broth, soy sauce, coconut sugar, rice wine, sesame oil and gochujang. Set aside.
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Step 2
In the bowl of a food processor or blender, place onion, garlic, pear and ginger. Process on HIGH to a smooth puree. Add soy mixture, pulsing until combined. Place mixture in a slow cooker. Set slow cooker on HIGH to preheat.
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Step 3
Heat 2 tablespoons olive oil in a large saute pan over medium-high heat. Season short ribs with Kosher salt and coarse ground black pepper. Place short ribs in pan, brown well on each side, approximately 2-3 minutes per side. Transfer ribs, meat side down, in slow cooker. Cover and cook on HIGH for 4-6 hours or on LOW 6-8 hours or until fork tender.
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Step 4
In a small bowl, combine cornstarch with 4 tablespoons of the cooking liquid. Whisk until smooth. Pour cornstarch mixture into slow cooker, stir to blend and cook uncovered on high for 20 minutes. Turn slow cooker off and let stand 10 minutes. Sauce will thicken upon standing. Transfer ribs to a platter, top with toasted sesame seeds. Reserve cooking liquid to serve with ribs. Serve with grilled scallions, kimchi, cooked brown rice and shredded carrots.
Nutrition Information
Nutrition information per serving: Calories 340; Total fat 17g (Sat. fat 5g; Trans fat 0g); Cholest. 55mg; Sodium 1820mg; Total Carb. 25g; Fiber 1g; Total Sugars 17g; Protein 20g; Vit D (0% DV); Calcium (2% DV); Iron (15% DV); Potas. (8%DV)
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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