Braised Korean-Style Beef Ribs

Prep Time: 20 minutes
Total Time: 2 hours 40 minutes
Makes: 8


  1. 1 tsp toasted sesame seeds
  1. 1 tbsp canola oil
  2. 3½ lb Korean-style beef ribs, cut into 3-in. (8-cm) pieces
  3. 1 onion, chopped
  4. 4 cloves garlic, minced
  5. 4 tsp minced fresh ginger
  6. 1½ lb mini yellow-fleshed potatoes, halved
  7. 3 carrots, chopped
  8. ⅓ cup lightly packed brown sugar
  9. 3 tbsp Korean chili paste (gochujang) or Sriracha sauce to taste
  10. ⅓ cup rice vinegar
  11. ⅓ cup reduced sodium soy sauce
  12. 2 cups reduced sodium beef broth
  13. 2 tbsp sesame oil
  14. 2 green onions, chopped


  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.

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