Breastfeeding Friendly Gluten Free Korean Braised Short Ribs
Total time3 hr 30 min
Prep time30 min
Cook time2 hr 30 min
4.9(9)
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Learn more āIngredients
4 servings
For the ribs
- 4 lb bone-in beef short ribs, english cut (about 2ā3 inches thick)
- 1 tsp kosher salt
- Ā½ tsp black pepper
- 1 tbsp neutral oil (such as avocado oil or canola oil)
For the braising sauce
- 1 asian pear (about 8 oz), peeled, cored, and roughly chopped
- Ā½ cup tamari
- 3 tbsp brown sugar
- 2 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger, peeled and grated
- 4 garlic cloves, roughly chopped
- Ā½ 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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