Slow Cooked Korean Short Ribs

Cooking With Rania - "SUPER BOWL RECIPES"
KDKA Pittsburgh Today Live 01/28/2009

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Slow Cooked Korean Short Ribs

3 large carrots - chopped
2 large sweet onions - chopped
3 pounds bone-in beef short ribs, fat trimmed
Salt and freshly ground black pepper
1/2 cup beef broth
1/2 cup sherry
1/4 cup soy sauce
1/2 cup honey
1 tablespoon rice vinegar
3 tablespoons Sambal Oelek (ground fresh Chili paste)
2 tablespoons minced fresh ginger
3 cloves garlic, minced
4 cups cooked rice (see recipe)
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped scallions
2 tablespoons minced fresh jalapenos
2 teaspoons lime zest

Heat a large Dutch oven and arrange the carrots and onions on the bottom. Season ribs all over with salt and pepper and place over vegetables.
In a medium bowl, whisk together broth, sherry, soy sauce, honey, vinegar, Sambal Oelek, ginger, and garlic. Pour mixture over ribs. Cover and braise for 3 to 3 hours in a 325 degree oven or until the ribs are cooked through and almost falling off of the bone. This can also be done in a slow cooker - just cook on low for 8 hours or high for 4 hours.
Cook rice according to attached recipe
While still hot, stir in cilantro, scallions, jalapenos, and lime zest. Serve the ribs with the rice.
Serves: 4 servings

Cooked Rice
2 tablespoons butter
2 tablespoons minced onion
1/2 teaspoon minced garlic
1 cup converted rice
1-1/2 cups chicken broth

Melt butter in a saucepan and add in the onion. Cook the until the onion is translucent.
Add the rice and stir briefly over low heat until the grains are coated with butter. Stir in the broth, making sure there are no lumps in the rice.
Bring to a boil, cover with a close-fitting lid and simmer for 15 minutes or until all of the liquid has cooked off and the rice is tender. Remove the cover and fluff the rice with a fork.

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