Korean Braised Short Ribs

Name: Korean Braised Short Ribs
Prep time: 30 min
Cook time: 11 h
Total time: 11 h 30 min
Yield: 4 serving(s)
Ingredients: 2267.96 g bone-in english-style short ribs, meat and bones separated; 1 pear, peeled, cored, and chopped coarse; 118.29 ml soy sauce; 6 garlic cloves, minced; 3 scallions, sliced thin; 19.71 ml minced fresh ginger; 14.79 ml rice vinegar; 236.59 ml low sodium chicken broth; 44.37 ml minute tapioca; salt; pepper; 29.58 ml minced fresh cilantro

Submitted by ratherbeswimmin

"America's Test Kitchen"

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Ready In:: 11hrs 30mins
Ingredients:: 12
Serves:: 4

ingredients

2267.96 g bone-in english-style short ribs, meat and bones separated
1 pear, peeled, cored, and chopped coarse
118.29 ml soy sauce
6 garlic cloves, minced
3 scallions, sliced thin
19.71 ml minced fresh ginger
14.79 ml rice vinegar
236.59 ml low sodium chicken broth
44.37 ml minute tapioca
salt
pepper
29.58 ml minced fresh cilantro

directions

Note--To remove the meat from the bones, insert a knife between the rib and meat, staying as close to the bone as possible, and saw the meat off the bone.
Arrange beef bones in a dish and microwave (in batches if microwave is small) until well browned, 10-15 minutes; transfer to slow cooker.
Process pear, soy sauce, garlic, scallions, ginger, and vinegar in food processor until smooth, about 1 minute; transfer to slow cooker.
Stir broth and tapioca into slow cooker.
Season short ribs with salt and pepper and nestle into slow cooker.
Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
Transfer short ribs to serving platter and tent loosely with foil.
Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
Remove bones and season sauce with salt and pepper to taste.
Stir in cilantro.
Spoon 1 cup sauce over short ribs and serve with remaining sauce.