Korean Braised Short Ribs
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 9-11 hours on low, or 5-7 hours on high |
| Source | Slow Cooker Revolution from America's Test Kitchen (pg 103) |
| Yield / serves | 4 servings |
| Rating | (unrated) |
Ingredients
- 5 lbs bone-in English-style short ribs, meat and bones separated
- 1 pear, peeled, cored, and chopped coarse
- 1/2 c soy sauce
- 6 garlic cloves
- 3 scallions, sliced thin
- 4 t minced or grated fresh ginger
- 1 T rice vinegar
- 1 c low-sodium chicken broth
- 3 T Minute tapioca
- salt and pepper
- 2 T minced fresh cilantro
Preparation
Arrange beef bones in a dish and microwave (in batches if needed) until well browned, 10-15 minutes; transfer to the slow cooker.
Process pear, soy sauce, garlic, scallions, ginger, and vinegar in a food processor until smooth, about 1 minute; transfer to the slow cooker. Stir broth and tapioca into the slow cooker. Season short ribs with salt and pepper and nestle into the slow cooker. Cover and cook until beef is tender, 9-11 hours on low or 5-7 hours on high.
Transfer short ribs to serving platter and tent loosely with aluminum foil. Let braising liquid settle for 5 minutes, then remove fat from surface using a large spoon. Remove bones and season sauce with salt and pepper to taste. Stir in cilantro. Spoon 1 cup sauce over short ribs and serve with remaining sauce.
