Slow-Cooked Korean Short Ribs With Green Onion and Pear

Serious Eats

Ready in: 240 minutes
Servings: 4
Gluten Free
Dairy Free

Ingredients

  • 1/4 cup apple juice
    Beverages
  • Freshly ground black pepper
    Produce
  • 1 1/2 pounds boneless beef short ribs
    Meat
  • Cooked white rice, for serving
    Pasta and Rice
  • 2 tablespoons cornstarch
    Baking
  • 1/3 cup packed dark brown sugar
    Baking
  • 1 1/2 tablespoons minced fresh ginger
    Produce;Ethnic Foods;Spices and Seasonings
  • 3 medium cloves garlic, minced
    Produce
  • 2 green onions, thinly sliced, including green parts
    Produce
  • 1/4 cup low-sodium soy sauce
    Ethnic Foods;Condiments
  • 1/2 cup mirin or sweet sherry, or more as needed
    Ethnic Foods
  • 1 1/2 tablespoons extra-virgin olive oil
    Oil, Vinegar, Salad Dressing
  • 1 Asian pear or other just-ripe pear, cored and cut into matchsticks
    Produce
  • 1/4 cup ponzu sauce
    Ethnic Foods
  • 1 tablespoon toasted sesame oil
    Ethnic Foods
  • 2 tablespoons Chinese black vinegar or unseasoned rice vinegar
    Ethnic Foods;Oil, Vinegar, Salad Dressing
  • 1/2 cup plus 2 tablespoons water, plus more as needed
    Beverages

Steps

  • Adjust oven rack to lower-middle position and preheat oven to 325°F.
  • Heat oil in an oven-safe Dutch oven over high heat until shimmering. Season meat generously with pepper, then sear until browned on all sides, about 4 minutes per side.
  • Reduce heat to medium.
  • Add garlic and ginger and cook, stirring constantly, until browned, about 2 minutes.
  • Add mirin and scrape up any browned bits from bottom of Dutch oven.
  • Add ponzu sauce, soy sauce, apple juice, sesame oil, 1/2 cup water, brown sugar, and vinegar and stir to combine.
  • Bring to a simmer, cover, and transfer to oven. Braise, turning beef once and adding water if necessary to keep it halfway submerged throughout cooking, until beef is fork-tender, about 3 1/2 hours.
  • Transfer beef to a platter and skim fat from cooking juices in Dutch oven. Taste cooking juices: If too concentrated, dilute to taste with water and/or mirin.
  • Combine cornstarch with remaining 2 tablespoons water, whisking thoroughly to remove any lumps.
  • Whisk cornstarch slurry into cooking juices, bring to a boil over high heat, and cook until gravy is thickened, about 2 minutes.
  • Serve short ribs over rice, drizzled with gravy and garnished with green onion and pear.

Nutrition

  • Calories: 680.32  cal  (34.02%)
  • Fat: 26.67  g  (41.03%)
  • Saturated Fat: 8.69  g  (54.33%)
  • Carbohydrates: 73.05  g  (24.35%)
  • Sugar: 34.21  g  (38.01%)
  • Cholesterol: 100.36  mg  (33.45%)
  • Sodium: 1216.49  mg  (52.89%)
  • Alcohol: 2.95  g  (16.39%)
  • Protein: 36.6  g  (73.2%)
  • Vitamin C: 99.15  mg  (120.18%)
  • Vitamin B12: 5.77  µg  (96.1%)
  • Zinc: 8.88  mg  (59.21%)
  • Vitamin B6: 1.04  mg  (51.98%)
  • Vitamin A: 2403.9  IU  (48.08%)
  • Selenium: 31.43  µg  (44.9%)
  • Phosphorus: 408.61  mg  (40.86%)
  • Vitamin B3: 7.55  mg  (37.77%)
  • Manganese: 0.65  mg  (32.6%)
  • Iron: 4.9  mg  (27.2%)
  • Potassium: 949.25  mg  (27.12%)
  • Vitamin B2: 0.38  mg  (22.27%)
  • Vitamin K: 21.71  µg  (20.67%)
  • Magnesium: 70.2  mg  (17.55%)
  • Vitamin B1: 0.24  mg  (16.06%)
  • Fiber: 3.71  g  (14.84%)
  • Folate: 56.89  µg  (14.22%)
  • Vitamin E: 2.11  mg  (14.05%)
  • Copper: 0.28  mg  (13.75%)
  • Vitamin B5: 1.22  mg  (12.16%)
  • Calcium: 60.26  mg  (6.03%)

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