Korean Braised Short Ribs

Total Time: 11 hrs 30 mins Preparation Time: 30 mins Cook Time: 11 hrs

Ingredients

• Servings: 4
• 5 lbs bone-in english-style short ribs, meat and bones separated
• 1 pear, peeled, cored, and chopped coarse
• 1/2 cup soy sauce
• 6 garlic cloves, minced
• 3 scallions, sliced thin
• 4 teaspoons minced fresh ginger
• 1 tablespoon rice vinegar
• 1 cup low sodium chicken broth
• 3 tablespoons minute tapioca
• salt
• pepper
• 2 tablespoons minced fresh cilantro

Recipe

• 1 note--to remove the meat from the bones, insert a knife between the rib and meat, staying as close to the bone as possible, and saw the meat off the bone.
• 2 arrange beef bones in a dish and microwave (in batches if microwave is small) until well browned, 10-15 minutes; transfer to slow cooker.
• 3 process pear, soy sauce, garlic, scallions, ginger, and vinegar in food processor until smooth, about 1 minute; transfer to slow cooker.
• 4 stir broth and tapioca into slow cooker.
• 5 season short ribs with salt and pepper and nestle into slow cooker.
• 6 cover and cook until beef is tender, 9-11 hours on low or 5-7 hours on high.
• 7 transfer short ribs to serving platter and tent loosely with foil.
• 8 let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
• 9 remove bones and season sauce with salt and pepper to taste.
• 10 stir in cilantro.
• 11 spoon 1 cup sauce over short ribs and serve with remaining sauce.