INGREDIENTS
· 4
pounds beef short ribs
· ½
pound Korean radish cut into 1 ½ inch pieces (optional)
· 4
carrots cut into 1 ½ inch pieces (optional)
SAUCE (taste and adapt to your
tastes. Shouldn’t be too sweet or peppery)
· 2
apples (prefer sweet tango, honey crisp) OR Asian pears
· 1
medium onion
· 8 Tbsp regular
soy sauce (Light Soy Sauce is okay)
· 2 Tbsp brown
sugar
· 3 Tbsp honey
· 2 Tbsp rice
wine (mirin)
· 1 Tbsp minced
garlic
· 2 TSP sesame
oil
· 5 whole
black peppers
Instructions
1. Soak the beef ribs in cold water for 10
to 20 min to raw out the blood from the meat. Do a water change
midway through.
2. Separately, fill pot with water and
boil. Once blood is drawn out from short ribs, place ribs in boiling
water for 5-8 minutes and then drain completely. Rinse the ribs
under cold water to remove the fat. Clean/rinse same pot used to
boil ribs and put back the ribs into clean pot.
3. Blend the sauce ingredients in a mixer or
food processor (I use my Nutra Bullet and it works beautifully and is easy to
clean!). Taste the sauce – it should have a hint of onion and
sweetness from the fruit and honey. It should not be too salty so
don’t overdo the soy sauce or onion.
4. Once sauce is done, pour the about 2 cups
of water into the pot and 2/3 of the sauce. Boil them over medium heat for
about 30 mins, covered. Check in mid-way through to change the
position of the ribs to ensure they all get coated.
5. Add the remaining ingredients (carrots,
radish, and the remaining sauce) and continue to simmer it over medium low heat
for about 20 mins, covered.
6. Continue to simmer them over low heat for
2 hours or until your desired tenderness is achieved. Check in and
move around the beef and veggies to ensure coating throughout the cooking time.
7. Serve right away or make ahead up to 2
days in advance. If making in advance, store in
refrigerator. When reheating, remove the fat (white substance
floating at top) and reheat a medium/high flame.