Low Sugar Gluten Free Korean Braised Short Ribs

Total time3 hr 30 min

Prep time30 min

Cook time2 hr 30 min

Low Sugar Gluten Free Korean Braised Short Ribs

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Ingredients

4 servings

For the ribs

4 lb bone-in beef short ribs, english cut (about 2–3 inches thick)
1 tsp kosher salt
½ tsp black pepper
1 tbsp neutral oil (such as avocado oil or canola oil)
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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For the braising sauce

1 asian pear (about 8 oz), peeled, cored, and roughly chopped
½ cup tamari
3 tbsp brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
2 tbsp toasted sesame oil
1 tbsp rice vinegar
1 tbsp fresh ginger, peeled and grated
4 garlic cloves, roughly chopped
½ tsp red pepper flakes
1 cup low-sodium beef broth

For the braise

3 medium carrots, peeled and cut into 1-inch pieces
1 lb baby potatoes, halved

For the sauce finish

1 tbsp cornstarch
2 tbsp cold water

For serving

2 scallions (green tops only), thinly sliced
1 tsp toasted sesame seeds (optional)

Instructions

1
Place the short ribs in a large bowl and cover with cold water. Soak for 30 minutes, then drain and pat thoroughly dry with paper towels. Season all over with the kosher salt and black pepper.
2
Combine the Asian pear, tamari, brown sugar, sesame oil, rice vinegar, ginger, garlic, and red pepper flakes in a blender or food processor. Blend until completely smooth, about 30 seconds.

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