Korean Braised Short Ribs |
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Prep Time: 30 Minutes Cook Time: 660 Minutes |
Ready In: 690 Minutes Servings: 4 |
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America's Test Kitchen Ingredients:
5 lbs bone-in english-style short ribs, meat and bones separated |
1 pear, peeled, cored, and chopped coarse |
1/2 cup soy sauce |
6 garlic cloves, minced |
3 scallions, sliced thin |
4 teaspoons minced fresh ginger |
1 tablespoon rice vinegar |
1 cup low sodium chicken broth |
3 tablespoons minute tapioca |
salt |
pepper |
2 tablespoons minced fresh cilantro |
Directions:
1. Note-To remove the meat from the bones, insert a knife between the rib and meat, staying as close to the bone as possible, and saw the meat off the bone.
2. Arrange beef bones in a dish and microwave (in batches if microwave is small) until well browned, 10-15 minutes; transfer to slow cooker.
3. Process pear, soy sauce, garlic, scallions, ginger, and vinegar in food processor until smooth, about 1 minute; transfer to slow cooker.
4. Stir broth and tapioca into slow cooker.
5. Season short ribs with salt and pepper and nestle into slow cooker.
6. Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
7. Transfer short ribs to serving platter and tent loosely with foil.
8. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
9. Remove bones and season sauce with salt and pepper to taste.
10. Stir in cilantro.
11. Spoon 1 cup sauce over short ribs and serve with remaining sauce.
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