Braised Korean-Style Beef Ribs

8
Medium
Dinner

Characteristics

Without nuts Ethnic cuisine

Nutritional Facts Per Serving

320
Calories
19 g
Protein
26 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 320
  • Lipides 16 g
    • Saturated fat  4.5 g
  • Cholesterol 50 mg
  • Sodium  600 mg
  • Carbs 26 g
    • fiber  3 g
    • Sugar  9 g
  • Protein 19 g

Ingredients

  • 1 tsp toasted sesame seeds
  • 1 tbsp canola oil
  • 3½ lb Korean-style beef ribs, cut into 3-in. (8-cm) pieces
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 4 tsp minced fresh ginger
  • 1½ lb mini yellow-fleshed potatoes, halved
  • 3 carrots, chopped
  • ⅓ cup lightly packed brown sugar
  • 3 tbsp Korean chili paste (gochujang) or Sriracha sauce to taste
  • ⅓ cup rice vinegar
  • ⅓ cup reduced sodium soy sauce
  • 2 cups reduced sodium beef broth
  • 2 tbsp sesame oil
  • 2 green onions, chopped

Method

  1. Preheat oven to 300˚F (150˚C). Heat oil in ovenproof Dutch oven or large saucepan over medium heat. Cook rib pieces in batches, 6 to 8 min. per batch, until browned on all sides. Transfer to plate.
  2. Add onions, garlic and ginger to Dutch oven and cook 2 min. until softened. Stir in potatoes, carrots, brown sugar and chili paste; mix to coat. Stir in rice vinegar and soy sauce; bring to a boil. Pour in beef broth and sesame oil; bring to a simmer. Return ribs to Dutch oven.
  3. Cover and transfer to oven. Cook, stirring occasionally, 2 to 2½ hr. until meat is very tender. Skim fat from sauce. Sprinkle with green onion and sesame seeds to serve.

Tip
Korean-style beef ribs are cut across the bones into long, thin strips.

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