For
the past few years, we’ve shared half a cow with Margy’s family. While we’d had short ribs here and there
before, last year was the first year that we really fell in love with short
ribs. They fall apart like the flakiest of spare ribs, but pack the beefy meaty
bite of stewed meat. We're still washing dishes after the New Year's Feast, so the slow cooker was exactly what we needed tonight.
This recipe
highlights the meatiness and the green onion freshens up a very manly
meal.
Enjoy!
Korean Short Ribs over rice. With toasted sesame seeds! |
Slow
Cooked Korean Short Ribs
Inspired by How Stuff Works
6 Servings
4 pounds
beef short ribs
1/4 cup chopped green onions
1/4 cup
soy sauce
1/4 cup
beef broth or water
1 tablespoon
brown sugar
2 teaspoons minced fresh ginger
2 teaspoons
minced garlic
1/2 teaspoon black pepper
2 teaspoons dark sesame oil
3
cups cooked rice
2 teaspoons
sesame seeds, toasted
- Place ribs in slow cooker. Combine green onions, tamari/soy, broth, brown sugar, ginger, garlic and pepper in medium bowl; mix well and pour over ribs. Cover; cook on LOW 7 to 8 hours or until ribs are fork tender.
- Remove ribs from cooking liquid. Cool slightly. Trim excess fat. Cut rib meat into bite-size pieces, discarding bones and fat.
- Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat.
- Stir sesame oil into liquid. Return beef to slow cooker. Cover; cook 15 to 30 minutes or until hot.
- Serve with rice; use a slotted spoon to pull beef out of slow cooker to avoid getting too much liquid. garnish with sesame seeds.
Nutrition
Facts
Serving
Size 425 g
Amount
Per Serving
Calories 995 Calories
from Fat 270
Total
Fat 30.0g
Saturated
Fat 10.8g
Cholesterol
275mg
Sodium
819mg
Total
Carbohydrates 77.7g
Dietary
Fiber 1.7g
Sugars
1.9g
Protein
95.2g
Vitamin
A 1% • Vitamin
C 2%
Calcium
9% • Iron 59%
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