Slow-Cooked Korean Short Ribs With Green Onion And Pear Recipe Recipe

Name: Slow-Cooked Korean Short Ribs With Green Onion And Pear Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons extra-virgin olive oil; 1 1/2 pounds boneless beef short ribs; Freshly ground black pepper; 3 medium cloves garlic, minced; 1 1/2 tablespoons minced fresh ginger; 1/2 cup mirin or sweet sherry, or more as needed; 1/4 cup ponzu sauce; 1/4 cup low-sodium soy sauce; 1/4 cup apple juice; 1 tablespoon toasted sesame oil; 1/2 cup plus 2 tablespoons water, plus more as needed; 1/3 cup packed dark brown sugar; 2 tablespoons Chinese black vinegar or unseasoned rice vinegar; 2 tablespoons cornstarch; Cooked white rice, for serving; 2 green onions, thinly sliced, including green parts; 1 Asian pear or other just-ripe pear, cored and cut into matchsticks

Servings: persons

1 1/2 tablespoons extra-virgin olive oil
1 1/2 pounds boneless beef short ribs
Freshly ground black pepper
3 medium cloves garlic, minced
1 1/2 tablespoons minced fresh ginger
1/2 cup mirin or sweet sherry, or more as needed
1/4 cup ponzu sauce
1/4 cup low-sodium soy sauce
1/4 cup apple juice
1 tablespoon toasted sesame oil
1/2 cup plus 2 tablespoons water, plus more as needed
1/3 cup packed dark brown sugar
2 tablespoons Chinese black vinegar or unseasoned rice vinegar
2 tablespoons cornstarch
Cooked white rice, for serving
2 green onions, thinly sliced, including green parts
1 Asian pear or other just-ripe pear, cored and cut into matchsticks

1
Adjust oven rack to lower-middle position and preheat oven to 325u00b0F. Heat oil in an oven-safe Dutch oven over high heat until shimmering. Season meat generously with pepper, then sear until browned on all sides, about 4 minutes per side.
2
Reduce heat to medium. Add garlic and ginger and cook, stirring constantly, until browned, about 2 minutes. Add mirin and scrape up any browned bits from bottom of Dutch oven. Add ponzu sauce, soy sauce, apple juice, sesame oil, 1/2 cup water, brown sugar, and vinegar and stir to combine.
3
Bring to a simmer, cover, and transfer to oven. Braise, turning beef once and adding water if necessary to keep it halfway submerged throughout cooking, until beef is fork-tender, about 3 1/2 hours.
4
Transfer beef to a platter and skim fat from cooking juices in Dutch oven. Taste cooking juices: If too concentrated, dilute to taste with water and/or mirin. Combine cornstarch with remaining 2 tablespoons water, whisking thoroughly to remove any lumps. Whisk cornstarch slurry into cooking juices, bring to a boil over high heat, and cook until gravy is thickened, about 2 minutes.
5
Serve short ribs over rice, drizzled with gravy and garnished with green onion and pear.

737

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 tablespoons extra-virgin olive oil, 1 1/2 pounds boneless beef short ribs, Freshly ground black pepper, 3 medium cloves garlic, minced, and more.

Yes, Slow-Cooked Korean Short Ribs With Green Onion And Pear Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooked Korean Short Ribs With Green Onion And Pear Recipe

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