Dinner for 4
Korean Braised Short Ribs
Beef short ribs simmer with Korean pear, soy sauce, radish, mushrooms, and sweet seasonings until tender.
$10.46per serving $$$$
110 minstart to table
4servings
KoreanDairy-freeHigh-proteinFamilyDinnersSummer grillingCold-weather comfortWinter

Ingredients
- 3 lb meaty beef short ribs
- 1/2 onion
- 3 1/2 slices thin ginger
- 5 cloves garlic
- 2 white parts of scallions
- 1/2 cup soy sauce
- 2 tbsp sugar (optional)
- 2 tbsp honey
- 1/4 cup cooking rice wine
- 1/2 asian pear
- 1/2 small onion grated
- 1 tbsp minced garlic
- 1 tsp grated ginger
- 1/2 tsp black pepper
- 2 tbsp sesame oil
- 10 oz korean radish
- 3 1/2 dried shiitake mushrooms
- 1 large carrot
- 2 green parts of scallion
- 6 peeled fresh chestnuts
- 5 dried korean dates/jujube
- 10 gingko nuts
Steps
- Place the short ribs, sliced onion, ginger slices, garlic, and scallion whites in a large pot with water.
- Boil the ribs for 10 minutes, then drain and rinse them.
- Mix the soy sauce, sugar, honey, rice wine, grated pear, grated onion, minced garlic, grated ginger, pepper, and sesame oil.
- Return the ribs to the pot with the sauce and 2 cups water, then simmer covered for 50 minutes.
- Add the radish, carrot, mushrooms, chestnuts, dates, and gingko nuts.
- Simmer uncovered for 25 minutes, until the ribs are tender and reach at least 145 F.
- Stir in the green scallion parts and simmer for 10 minutes to thicken the sauce.
Main ingredient on sale this week? See what to make with beef brisket, short ribs, oxtail on sale.
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