| Cuisine: Oriental | Type: Main Course | Serves: 6, 1 rib each |
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Source:
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Eating Well March 2021 |
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Attributes:
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Healthy |
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Comments:
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If you restrict the amount of meat to 3 ounces, one serving of this dish is 211 calories (meat only). |
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Serving Suggestions:
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Serve with rice and a green vegetable |
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Ingredients:
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3/4 cup low-sodium beef broth 1/3 cup reduced-sodium tamari or soy sauce 1 Asian pear, grated 1 bunch scallions, cut into 2 inch pieces, plus more for serving 2 tbs. honey plus 1 teaspoon, divided 2 tbs. gochujang plus 1 teaspoon, divided 2 tbs. toasted sesame oil plus 1 teaspoon, divided 2 tbs. grated fresh ginger 3 cloves garlic, grated 1/4 tsp. salt 4 pounds bone-in beef short ribs (about 6 large), trimmed Toasted sesame seeds |
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Instructions:
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1. Whisk broth, tamari or soy sauce, pear, scallions, 2 tablespoons each honey, gochujang and sesame oil, ginger, garlic, and salt in a 6-quart slow cooker. Nestle short ribs, meat side down, into the sauce. Cover and cook on high for 4 hours or low for 8 hours. (In our InstantPot on low, these were done in about 6 hours). 2. Just before serving, preheat broiler to high. Line a sheet pan with foil. 3. Transfer short ribs to the prepared sheet pan, meat side up. Strain the cooking liquid into a fat separator, pressing on solids to extract the liquid. Whisk the remaining 1 teaspoon of honey, gochujang and sesame oil in a small bowl. Brush the short ribs with the glaze. Broil until lightly crisped on top, 2-3 minutes. Sprinkle with sesame seeds and fresh scallions if desired. Serve with the de-fatted cooking liquid. |
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Related recipes:
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None |
2021-02-24