Korean-style beef ribs, cut into 3-in. (8-cm) pieces
cloves garlic, minced
minced fresh ginger
mini yellow-fleshed potatoes, halved
lightly packed brown sugar
Korean chili paste (gochujang) or Sriracha sauce to taste
reduced sodium soy sauce
reduced sodium beef broth
green onions, chopped
toasted sesame seeds
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.
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.
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.
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