Ingredients

3 lb (1.5 kg) Beef Bone-in Short Ribs, 2 inches (5 cm) thick Salt and fresh ground pepper 2 tbsp (30 mL) sesame oil 1 whole head of garlic, separated into cloves and peeled ½ cup (125 mL) Korean or Japanese soy sauce ¼ cup (60 mL) packed brown sugar 3 tbsp (45 mL) chopped gingerroot ½ cup (125 mL) coarsely chopped green onions 2 tbsp (30 mL) rice vinegar or cider vinegar

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Directions

1. Pat short ribs dry with paper towel. Season with salt and pepper to your taste. Heat oil over medium-high heat in Dutch oven or large heavy pot; brown short ribs, in batches as necessary, until browned all over. Transfer to a bowl. 2. Add garlic, soy sauce, brown sugar, gingerroot, green onions, vinegar and 2 cups (500 mL) water to pot; bring to a boil. Return ribs and accumulated juices to pot. 3. Cover and braise in preheated 325°F oven for about 1½ to 2 hours or until beef is fork-tender. 4. Remove from oven and let stand for 5 minutes. Skim fat from surface of sauce and discard. Cut ribs into 6 portions and serve with sauce.

How to Cook It

Cuts Used in This Recipe

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Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

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