Korean Braised Beef Short Ribs

Ingredients

1medium onion - thinly sliced vertically
8large cloves garlic - sliced
2tablespoons minced ginger
2cups beef broth
1/2cup soy sauce - tamari or coconut aminos
1/4cup brown sugar - or coconut sugar
2tablespoons unseasoned rice vinegar
2tablespoons gochujang - fermented Korean chile paste
1tablespoon toasted sesame oil
2tablespoons canola oil - jor vegetable or peanut oil
Salt and freshly ground black pepper
4short ribs - 2 1/2 to 3 pounds, bone in, trimmed of excess fat
2tablespoons cornstarch
2bunches scallions - root ends trimmed
2tablespoons toasted sesame seeds
Kimchi
Shredded carrots
Cooked brown rice

Directions

Combine the first 9 ingredients in a slow cooker. Set slow cooker to high to preheat.

Heat 2 tablespoons oil in a large skillet or sauté pan over medium-high heat.

Generously season beef short ribs with salt and black pepper. Add short ribs to pan, reduce heat to medium and brown well on all sides, approximately 2-3 minutes per side.

Transfer ribs, meat side down, to slow cooker.

Cover and cook on high for 4-6 hours or until very tender.

Combine cornstarch with approximately 4 tablespoons of the cooking liquid in a small bowl and stir until smooth. Pour cornstarch mixture into slow cooker, stir to blend and cook uncovered on high for approximately 20 minutes.

Turn slow cooker off and let stand 10 minutes. (Sauce will thicken more upon standing.)

Heat remaining 1 teaspoon oil in a skillet or sauté pan over medium-high. Cook scallions, 2-3 minutes or until slightly softened and browned.

Serve short ribs with scallions, kimchi, cooked brown rice and shredded carrots.

Notes

I like to use four ribs for two servings because as the connective tissue melts away, it shrinks quite a bit. If your beef short ribs are meaty, one per person will suffice and you can feed four people. However, two per person may be needed if they’re not all that meaty.Because of the amount of liquid/sauce, this Korean beef short ribs recipe also works with 2-4 ribs added for additional servings.MAKE AHEAD:These beef short ribs reheat beautifully. Reheat in a 350-degree oven for 30-40 minutes or until heated through.FREEZER-FRIENDLY:Cool thoroughly, package securely in an airtight container and freeze up to 3 months. Thaw in the refrigerator and heat for 30-40 minutes or until heated through.

Nutrition

Info: 247 kcalServing: 1short rib | Calories: 247kcal | Carbohydrates: 28g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 2078mg | Potassium: 309mg | Fiber: 2g | Sugar: 16g | Vitamin A: 137IU | Vitamin C: 8mg | Calcium: 92mg | Iron: 2mg