| Level: | Easy |
| Total: | 6 hr 35 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup light soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1 tablespoon black pepper
- 1/2 cup peeled and chopped daikon radish
- 1 Asian pear, peeled, cored and sliced
- 1 red apple, peeled, cored and sliced
- 4 garlic cloves
- 4 pounds bone-in short ribs
- 1 teaspoon vegetable oil
- Kosher salt and black pepper
- 4 large Yukon gold potatoes, roughly chopped
- 1 medium onion, quartered
- 1 medium carrot, large dice
- 6 dried shiitake mushrooms, chopped
- 1 cup rice cakes, the disc-shaped variety used for soup
- 1 cup beef stock
Instructions
- In a blender, blend the soy sauce, mirin, sake, black pepper, daikon radish, Asian pear, apple and garlic until smooth.
- Rub the short ribs with the vegetable oil and season with ample kosher salt and freshly ground black pepper. Set a large cast-iron pan over high heat, and, when very hot, sear the ribs until golden-brown on all sides, 3 to 5 minutes per side. Only sear as many ribs as will fit comfortably in the pan; work in batches if necessary. Resist the urge to turn the meat before each surface has formed a crust. Trust us, it will pay off in the end! Drain the seared ribs of their fat.
- Place the seared meat at the bottom of a slow cooker. Add the potatoes, onion, carrot and mushrooms on top. Cover with a layer of rice cakes then pour in soy sauce mixture and stock on top. The sauce may have settled, so give it a good stir before pouring.
- Cook on the slow cooker’s low setting until the meat is fork tender and falls off the bone, about 6 hours.
- Alternatively, if not using a slow cooker: If you’re not down with the electric cooker, that is very much OK. Sear the meat in a Dutch oven, drain the fat, and layer in the vegetables, rice cakes, sauce and beef stock and bring to a boil. Reduce the heat to very low and simmer gently, stirring occasionally, until the meat is fork tender, about 2 hours.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1501 |
| Total Fat | 111 g |
| Saturated Fat | 48 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 10 g |
| Sugar | 10 g |
| Protein | 55 g |
| Cholesterol | 230 mg |
| Sodium | 1790 mg |
Reviews
Rich flavor, also used the Instant Pot on Stew setting at 45 min
I seared ribs in InstantPot. Placed vegetables in pot first then meat. Pored blended sauce over meat and then 2 cups of beef broth. I used 1/2 cup gluten free soy sauce instead of 1 cup. I omitted the rice cakes. Set Pressure to High for 50 mins.
After cooking was done, press cancel and let stand for 30 mins. Then, quick release method for releasing pressure.
Take out all meat and vegetables. Poured sauce into fat separater. Pour sauce back into InstantPot and press Sauté High. Reduce sauce for 10 mins. Add meat and vegetables back to heat up for a few minutes then serve on platter. Enjoy.
After cooking was done, press cancel and let stand for 30 mins. Then, quick release method for releasing pressure.
Take out all meat and vegetables. Poured sauce into fat separater. Pour sauce back into InstantPot and press Sauté High. Reduce sauce for 10 mins. Add meat and vegetables back to heat up for a few minutes then serve on platter. Enjoy.
Due to a severe allergy to iodine, what can I substitute fish sauce with..
I’ve tried a few different recipes and this is the best one for Korean short ribs (my Korean family agrees!). Other recipes rely on sugar for sweetness and this one uses fruit which is nice. I did find that the rice cakes weren’t great left in the whole cooking time. Next time I’ll try adding them towards the end.
This was really tasty, I brought this to a potluck and it was a big hit! One interesting note is that I accidentally bought a bottle of Korean raspberry wine instead of sake and tried it anyway– it added a nice sweetness 🙂 I tried the recipe again with sake just to know the difference, and it was just as tasty but without the extra sweetness. Either way it was yuuum! I will say the dish was a bit greasy so I did end up skimming quite a lot of oil from the top before serving.
This was so good! I made it for Super Bowl Sunday and everyone loved it. Followed the recipe ALMOST. Love it that this is low fat and the sauce is so light and healthy. Could not find the rice cakes so left them out. You can probably find them at an Asian market. Next time I will have them on hand just to try them – but didn’t notice their absence – they probably act as a thickener. And I substituted all Mirin (instead of Sake and Mirin) as suggested on the show. I don’t eat Short Ribs too often, but this will be my go to recipe. Love the slow cooker method too. The potatoes and carrots get saturated with the sauce and very soft (but not mushy) so if you like them firmer, just add them about 1-1/2 hours before the ribs are done and don’t leave out the dried mushrooms.
Pretty big recipe – crock pot couldn’t handle it – so split 1/2 in slow cooker & 1/2 in dutch oven. Robust flavors screams Malbec – Hope this wine pairs well!!!