Braised Korean-Style Beef Ribs
Prep Time
Serves
Cooking Mode
1 tbsp canola oil
3½ lb Korean-style beef ribs, cut into 3-in. (8-cm) pieces
1 onion, chopped
4 cloves garlic, minced
4 tsp minced fresh ginger
1½ lb mini yellow-fleshed potatoes, halved
3 carrots, chopped
⅓ cup lightly packed brown sugar
3 tbsp Korean chili paste (gochujang) or Sriracha sauce to taste
⅓ cup rice vinegar
⅓ cup reduced sodium soy sauce
2 cups reduced sodium beef broth
2 tbsp sesame oil
2 green onions, chopped
1 tsp toasted sesame seeds
1 tbsp canola oil
3½ lb Korean-style beef ribs, cut into 3-in. (8-cm) pieces
1 onion, chopped
4 cloves garlic, minced
4 tsp minced fresh ginger
1½ lb mini yellow-fleshed potatoes, halved
3 carrots, chopped
⅓ cup lightly packed brown sugar
3 tbsp Korean chili paste (gochujang) or Sriracha sauce to taste
⅓ cup rice vinegar
⅓ cup reduced sodium soy sauce
2 cups reduced sodium beef broth
2 tbsp sesame oil
2 green onions, chopped
1 tsp toasted sesame seeds
Directions
1Preheat oven to 300˚F (150˚C). Heat oil in ovenproof Dutch oven or large saucepan over medium heat. Cook rib pieces in batches, 6 to 8 min. per batch, until browned on all sides. Transfer to plate.
2Add onions, garlic and ginger to Dutch oven and cook 2 min. until softened. Stir in potatoes, carrots, brown sugar and chili paste; mix to coat. Stir in rice vinegar and soy sauce; bring to a boil. Pour in beef broth and sesame oil; bring to a simmer. Return ribs to Dutch oven.
3Cover and transfer to oven. Cook, stirring occasionally, 2 to 2½ hr. until meat is very tender. Skim fat from sauce. Sprinkle with green onion and sesame seeds to serve.
Tips
1
Korean-style beef ribs are cut across the bones into long, thin strips.
Disclaimer
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Personal Note
Personal Note
