Seed Oil Free Gluten Free Korean Braised Short Ribs

Total time3 hr 30 min

Prep time30 min

Cook time2 hr 30 min

Seed Oil Free 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.
See all
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

For the braising sauce

1 asian pear (about 8 oz), peeled, cored, and roughly chopped
½ 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
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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