Seoul Short Ribs & roasted carrots/fingerlings.

This is the second recipe I’ve tried from Cooking in Everyday English by Todd English.  My friend Regina met Todd and got a signed copy of his cookbook for me for my 40th birthday.  I found this recipe and knew I had to make it.  My family loves short ribs!

This recipe was super easy but you do need to marinade the ribs for 24 hours.  So this isn’t a quirky recipe – you must plan accordingly.  But once the ribs start cooking… your house will smell incredible.  I was glad I was home all afternoon to enjoy that aroma.

1 Asian Pear
2 c of Low Sodium Soy Sauce
1/4 c Sweet Rice wine
3 tbl of chopped fresh ginger
2 tbl of granulated sugar
2 tbl Sriracha sauce
2 tbl dark sesame oil
3 cloves of garlic, chopped
3 lbs of short ribs
1 tbl of vegetable oil
1 -32 oz of beef broth (I didn’t have beef so I used chicken)

1.  Grate the pear using the large holes on your box grater.  Whisk together pear, soy sauce, and the next 6 ingredients in a bowl or ziploc baggie.  Add the ribs and cover.  Refrigerate for 24 hours.

2.   Preheat oven to 350 degrees.  Remove the ribs from the marinade and reserve the marinade.  Cook the ribs in hot oil in your Dutch oven over medium high heat.  3-4 minutes on each side.  Remove from pan and place on a dish.  Drain the liquid in the bottom of the pan.

3.  Add broth and the marinade liquid.  Scrape up the brown bits on the bottom of the pan (deglazing).  Bring to a boil.  Turn off the heat and add the ribs.  Cover and place in the oven for 3-4 hours.  When the meat falls  off the bone, they’re ready!  I served this with olive oil roasted carrots and purple fingerlings & a tossed green salad.

— Knead to Cook

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