Korean Braised Beef Ribs
This recipe would also work with almost any meat, including chicken, other cuts of beef (brisket & flank steak, especially), or a pork roast. And it would go perfectly with any stir-fried vegetable, especially bok choy. Add a side of simple steamed rice, and drizzle the amazing sauce from this dish over everything.
Ingredients
- 4 pounds Beef ribs short ribs, or full ribs
- 1 bottle Serious Foodie Lemon/Garlic Korean Grill Sauce and Marinade
- 1 cup beef stock You can use chicken or veal stock - use a high quality version
- 1 cup water
- 2 green scallions Cut on a bias, for garnish
- Salt and pepper to taste
Instructions
- Pat the ribs dry, then sprinkle with salt and pepper. If your slow cooker has a browning option, brown the meat on all sides.
- Add the Serious Foodie Korean Sauce, water, and stock. Bring to a boil (if your slow cooker has this option). Cover the pot, then set the slow cooker to low. Cook for at least 6 hours.
- Remove the ribs, then skim the fat (see comment in the main section). At this point, the ribs & sauce can be placed in the refrigerator overnight (this dish tastes best the next day).
- Place the skimmed sauce in a pan, and reduce by 50 percent until thick. Reheat the ribs, and pour the sauce over the meat before serving. This sauce is delicious over rice and vegetables.
Notes
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