These ribs were so tender and braised in a savory sweet sauce! It was easy to pull apart! A small red apple was grated into the sauce for a little special sweet flavor!
These short ribs are so flavorful, tender and easy to pull apart! The ribs are submerged in the braising sauce and simmered to full flavor! The ribs will slowly absorb up the sauce as it cooks. I like to eat this with rice.
You’ll know these ribs are done when you try to cut them with a fork and it’ll tear easily!
These ribs were so tender and braised in a savory sweet sauce! It was easy to pull apart! A small red apple was grated into the sauce for a little special sweet flavor!
Course Main Course
Cuisine Asian, Korean
Keyword korean food, korean short ribs
Servings 4servings
Author Winnie Kison
Ingredients
5cupswater
3poundsbeef short ribs
1/2oniondiced into 1" pieces
6clovegarlicminced
2largecarrotscut into chunks
5-6shiitake mushroomsquartered
4scallionschopped
Short Rib Sauce
1/2cuplow sodium soy sauce
2tablespoonscoconut sugar
2tablespoonshoney
1/4cuprice wine vinegar
1smallred applegrated
1tablepoonsminced garlic
1/2teaspoonblack pepper
1tablespoonsesame oil
Instructions
Trim off excess fat on ribs and add into a bowl of cold water for 20 minutes to draw out any extra blood, then drain the ribs.
In a large pot, add 5 cups of water to bring to boil. Add in ribs, onion and garlic to boil for 5-6 minutes.
While ribs are cooking, whisk together short rib sauce. Leave to side.
When ribs are done, drain and rinse ribs. Then place back into pot with 2 cups water. Add in 1/2 of the sauce and move around ribs to coat. Simmer covered for 10 minutes.
Add in veggies; carrots and shiitake mushrooms. Pour in the other 1/2 of sauce. Simmer covered for another 20 minutes.
Stir in scallions and turn off heat! Serve with steam rice and top with sesame seeds + more green onions!