Korean-style Braised Short Ribs
Recipe by Emma Ong
This is one of your ‘set it and forget it’ slow cooker recipes, using Greenlea’s grass-fed beef and Restore bone broth. The braising of this meat makes it fall-off-the-bone tender. The sweet and flavourful sauce is kids approved. Make sure you make enough rice, because this is going to be your favourite family friendly meal you will keep coming back to.
1 kg Greenlea short ribs
2 cups Restore Beef Bone Broth
2 slices of ginger
10 dried mushrooms
½ daikon (diced)
2 carrots (diced)
2 gold kiwifruit (peeled & quartered)
1 whole garlic clove (peeled)
1 Tbsp garlic (minced)
½ cup soy sauce
½ cup mirin
2 Tbsp coconut sugar
8 cracks black pepper
Slice short ribs and soak them in cold water for 30 minutes. Place short ribs in your biggest pot. Cover with cold water and bring it to boil for 5 minutes. Rinse and make sure each piece is washed clean.
Blend all the ingredients from the sauce list in a blender until smooth.
Place the ribs and sauce in a slow cooker. Cover each piece with sauce and bring it to boil. Add in Restore beef broth and simmer for 2 hours on high setting.
Add dried mushroom, daikon and carrots in the slow cooker and cook for another 1 hour.
Short ribs are flavourful but quite fatty, therefore I would recommend cooking this meal the night before and skimming the fat off the top the next day before you re-heat.
Skip step 1 & 2 if you are short on time, but it’s recommended, as these steps remove extra fat and impurities.
If you haven’t got a slow cooker, use stove top with a heavy bottom pot.