Korean Braised Short Ribs

By ratherbeswimmin' on November 02, 2012

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    1. 2267.96 g bone-in english-style short ribs, meat and bones separated
    2. 1 pear, peeled, cored, and chopped coarse
    3. 118.29 ml soy sauce
    4. 6 garlic cloves, minced
    5. 3 scallions, sliced thin
    6. 19.71 ml minced fresh ginger
    7. 14.79 ml rice vinegar
    8. 236.59 ml low sodium chicken broth
    9. 44.37 ml minute tapioca
    10. salt
    11. pepper
    12. 29.58 ml minced fresh cilantro


  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.