Korean Braised Short Ribs

By bridgetinma

Ingredients

• 5 pounds bone-in English-style short ribs, meat and bones separated
• 1 pear, peeled, cored, and shopped coarse
• 1/2 cup soy sauce
• 6 garlic cloves, minced
• 3 scallions, sliced thin
• 4 teaspoons minced or grated fresh ginger
• 1 tablespoon rice vinegar
• 1 cup low-sodium chicken broth
• 3 tablespoons Minute tapioca
• salt and pepper
• 2 tablespoons minced fresh cilantro

Details

Servings 4

Preparation

Step 1

Arrange beef bones in a dish and microwave (in batches if microwave is small) until well browned, 10 to 15 minutes; transfer to slow cooker.

Process pear, soy sauce, garlic, scallions, ginger, and vinegar in food processor until smooth, about 1 minute; transfer to slow cooker. Season short ribs with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 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 large spoon. Remove bones and season sauce with salt and pepper to taste. Stir in cilantro. Spoon 1 cup sauce over short ribs and service with remaining sauce.