Description
Tender, fall-off-the-bone short ribs braised in a sweet-savory soy glaze with hearty vegetables—this Korean classic is pure comfort with a touch of elegance. Serve it over steamed rice for a dish that warms from the inside out.
Ingredients
8–12 lbs beef short ribs, bone-in (about 20 two-inch pieces)
4 medium potatoes, peeled and cubed
6 carrots, peeled and cubed
1 cup soy sauce
1 cup beef broth
½ cup honey (or 2 cups cubed pear)
2 medium onions, coarsely chopped
10 cloves garlic
4 tablespoons sesame seeds
2 tablespoons freshly grated ginger
2 tablespoons sesame oil
2 teaspoons crushed red pepper (optional)
Steamed rice (for serving)
2 teaspoons sesame seeds (for garnish)
2 teaspoons green onions, finely chopped (for garnish)
Instructions
Soak short ribs in cold water for 30 minutes to remove excess blood. Rinse and drain.
In a large pot or Dutch oven, combine soy sauce, beef broth, honey or pear, onions, garlic, sesame seeds, ginger, sesame oil, and red pepper if using.
Add short ribs to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 1.5–2 hours until ribs are tender.
Add potatoes and carrots. Simmer uncovered for another 30–40 minutes until vegetables are soft and sauce is thickened.
Skim off excess fat.
- Prep Time: 30 minutes
- Cook Time: 2.5–3 hrs
Nutrition
- Calories: 620 / serving
- Protein: 40g / serving