Monday, June 2, 2014

Korean Braised Beef Ribs

Korean Braised Beef Ribs
Maangchi is totally awesome. I essentially used her recipe to braise these ribs. I used back ribs instead of the short ribs, so then I just braised it longer. It's a little sweet if you eat it on its own with just rice, so I'd definitely make some side dishes to go with it.

Korean Braised Beef Ribs
(serves 4)

  • 2 1/2 lbs beef back ribs, cut into 2 inch pieces (similar to giant pork spare ribs)
  • 2 Bosc pears, peeled & chopped
  • 1 medium onion, chopped
  • 8 garlic cloves
  • 1 inch knob of ginger
  • 1/4 cup soy sauce
  • 1 1/4 cup water
  • 1 Tbsp packed brown sugar
  • 1 tsp sesame oil
  • Sesame seeds (optional)

  1. Fill a dutch oven or a large pot with 2 inches of water. Bring to a boil and blanch ribs for 5 minutes. Drain and rinse the ribs. Wipe down the dutch oven and add ribs. Set aside.
  2. In a food processor, add pear, onion, garlic, ginger, soy sauce, water and brown sugar and puree. Pour over ribs. Mix well and bring to a low boil. Cover the pot with a lid, but not completely; leave the lid ajar to let the steam out. Simmer for 2 hours, stirring occasionally.
  3. Uncover completely and turn heat up to medium high. Cook until almost all of the liquid is gone and the ribs are shiny, stirring  more often to prevent burning.
  4. Turn off heat. Stir in sesame oil. Transfer to a serving plate and sprinkle with sesame seeds.
  5. Serve with kimchi, rice and other side dishes.