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Photo: Dera Burreson
Active Time:30 minsTotal Time:4 hrs 30 minsServings:8Jump to Nutrition Facts
Active Time:30 minsTotal Time:4 hrs 30 minsServings:8
Active Time:30 mins
Active Time:
30 mins
Total Time:4 hrs 30 mins
Total Time:
4 hrs 30 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¾cuplow-sodium beef broth⅓cupreduced-sodium tamari or soy sauce1Asian pear, grated1bunchscallions, cut into 2-inch pieces, plus more for serving2tablespoonshoney plus 1 teaspoon, divided2tablespoonsgochujang plus 1 teaspoon, divided2tablespoonstoasted sesame oil plus 1 teaspoon, divided2tablespoonsgrated fresh ginger3clovesgarlic, grated¼teaspoonsalt4poundsbone-in beef short ribs (about 6 large; see Tip), trimmedToasted sesame seeds (optional)
Cook Mode(Keep screen awake)
Ingredients
¾cuplow-sodium beef broth
⅓cupreduced-sodium tamari or soy sauce
1Asian pear, grated
1bunchscallions, cut into 2-inch pieces, plus more for serving
2tablespoonshoney plus 1 teaspoon, divided
2tablespoonsgochujang plus 1 teaspoon, divided
2tablespoonstoasted sesame oil plus 1 teaspoon, divided
2tablespoonsgrated fresh ginger
3clovesgarlic, grated
¼teaspoonsalt
4poundsbone-in beef short ribs (about 6 large; see Tip), trimmed
Toasted sesame seeds (optional)
DirectionsWhisk broth, tamari (or soy sauce), pear, scallions, 2 tablespoons each honey, gochujang and sesame oil, ginger, garlic and salt in a 6-quart or larger slow cooker. Nestle short ribs, meat-side down, into the sauce. Cover and cook on High for 4 hours or Low for 8 hours.Just before serving, preheat broiler to high. Line a rimmed baking sheet with foil.Transfer the short ribs to the prepared pan. Strain the cooking liquid through a fine-mesh sieve into a fat separator, pressing on solids to extract the liquid. Whisk the remaining 1 teaspoon each honey, gochujang and sesame oil in a small bowl. Brush the short ribs with the glaze. Broil until lightly crisped on top, 2 to 3 minutes. Sprinkle with sesame seeds and more scallions, if desired. Serve with the defatted cooking liquid, if desired.To make aheadPrepare sauce (Step 1) and refrigerate sauce and meat separately for up to 2 days.Equipment6-qt. or larger slow cookerTipWe use thick-cut English short ribs in this recipe because they’re cut in between the bone, making them meatier than thin-cut flanken-style short ribs. The meat-to-bone ratio varies widely, so choose the meatiest pieces.Originally appeared: EatingWell Magazine, March 2021
Directions
Whisk broth, tamari (or soy sauce), pear, scallions, 2 tablespoons each honey, gochujang and sesame oil, ginger, garlic and salt in a 6-quart or larger slow cooker. Nestle short ribs, meat-side down, into the sauce. Cover and cook on High for 4 hours or Low for 8 hours.Just before serving, preheat broiler to high. Line a rimmed baking sheet with foil.Transfer the short ribs to the prepared pan. Strain the cooking liquid through a fine-mesh sieve into a fat separator, pressing on solids to extract the liquid. Whisk the remaining 1 teaspoon each honey, gochujang and sesame oil in a small bowl. Brush the short ribs with the glaze. Broil until lightly crisped on top, 2 to 3 minutes. Sprinkle with sesame seeds and more scallions, if desired. Serve with the defatted cooking liquid, if desired.To make aheadPrepare sauce (Step 1) and refrigerate sauce and meat separately for up to 2 days.Equipment6-qt. or larger slow cookerTipWe use thick-cut English short ribs in this recipe because they’re cut in between the bone, making them meatier than thin-cut flanken-style short ribs. The meat-to-bone ratio varies widely, so choose the meatiest pieces.
Whisk broth, tamari (or soy sauce), pear, scallions, 2 tablespoons each honey, gochujang and sesame oil, ginger, garlic and salt in a 6-quart or larger slow cooker. Nestle short ribs, meat-side down, into the sauce. Cover and cook on High for 4 hours or Low for 8 hours.
Just before serving, preheat broiler to high. Line a rimmed baking sheet with foil.
Transfer the short ribs to the prepared pan. Strain the cooking liquid through a fine-mesh sieve into a fat separator, pressing on solids to extract the liquid. Whisk the remaining 1 teaspoon each honey, gochujang and sesame oil in a small bowl. Brush the short ribs with the glaze. Broil until lightly crisped on top, 2 to 3 minutes. Sprinkle with sesame seeds and more scallions, if desired. Serve with the defatted cooking liquid, if desired.
To make ahead
Prepare sauce (Step 1) and refrigerate sauce and meat separately for up to 2 days.
Equipment
6-qt. or larger slow cooker
Tip
We use thick-cut English short ribs in this recipe because they’re cut in between the bone, making them meatier than thin-cut flanken-style short ribs. The meat-to-bone ratio varies widely, so choose the meatiest pieces.
Originally appeared: EatingWell Magazine, March 2021
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Nutrition Facts(per serving)211Calories12gFat5gCarbs19gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
