Korean Style Short Ribs

The long cooking time makes these ribs really tender. And the sauce has a great flavor that makes a perfect part of any Asian meal.

• Ready In: 9 hrs 50 mins
• Serves: 4-6

Ingredients

• 12  dried shiitake mushrooms
• 1  cup boiling water
• 3  lbs short rib of beef
• 1  teaspoon black pepper
• 1  tablespoon  vegetable oil
• 2  onions, thinly sliced
• 2  carrots, thinly sliced
• 1  cup daikon radishes or 1  cup turnip, diced
• 1  tablespoon  minced garlic
• 1  tablespoon  minced ginger
• 3  tablespoons dry white wine or 3  tablespoons vodka
• 1⁄2 cup condensed beef broth
• 1⁄4 cup soy sauce
• 3  tablespoons corn syrup
• 1  cup  sliced bamboo shoot
• 2  scallions, thinly sliced
• 1 -3  serrano chili, finely chopped
• 1 -2  teaspoon  dark sesame oil
•  hot cooked rice

Directions

1. Soak mushrooms in boiling water, submerged, for 30 minutes.
2. Remove mushrooms from liquid and save liquid.
3. Cut stems off of mushrooms and discard.
4. Dry mushrooms, cut in half, and set aside.
5. Season ribs with black pepper.
6. Brown ribs in broiler or skillet on both sides, about 10 minutes.
7. Drain fat on paper toweling.
8. Place ribs in crockpot.
9. Cook onions, carrots, and turnip (if using), in oil in a skillet until the vegetables are softened.
10. Place vegetables over ribs in crockpot, along with mushrooms.
11. Stir together garlic, ginger, wine/vodka, beef stock, soy sauce, corn syrup, and mushroom liquid.
12. Pour over everything in crockpot.
13. Cover and cook on low for 8-10 hours or on high for 4-6 hours or until ribs are tender.
14. Add the bamboo shoots and the daikon (if using) and cook on high for 20-25 minutes.
15. Stir in the scallions, serrano chiles, and sesame oil, then serve with cooked rice.