- Prep Time
- 20 mins
- Total Time
- 2 h 40 m
- Serves
- 8
Ingredients
- 1 tbsp
- canola oil
- 15 mL
- 3½ lb
- Korean-style beef ribs, cut into 3-in. (8-cm) pieces
- 1.75 kg
- 1
- onion, chopped
- 4
- cloves garlic, minced
- 4 tsp
- minced fresh ginger
- 20 mL
- 1½ lb
- mini yellow-fleshed potatoes, halved
- 750 g
- 3
- carrots, chopped
- ⅓ cup
- lightly packed brown sugar
- 75 mL
- 3 tbsp
- Korean chili paste (gochujang) or Sriracha sauce to taste
- 45 mL
- ⅓ cup
- rice vinegar
- 75 mL
- ⅓ cup
- reduced sodium soy sauce
- 75 mL
- 2 cups
- reduced sodium beef broth
- 500 mL
- 2 tbsp
- sesame oil
- 30 mL
- 2
- green onions, chopped
- 1 tsp
- toasted sesame seeds
- 5 mL
Method
Step 1
Preheat oven to 300˚F (150˚C). Heat oil in ovenproof Dutch oven or large saucepan over medium heat. Cook rib pieces in batches, 6 to 8 min. per batch, until browned on all sides. Transfer to plate.
Step 2
Add onions, garlic and ginger to Dutch oven and cook 2 min. until softened. Stir in potatoes, carrots, brown sugar and chili paste; mix to coat. Stir in rice vinegar and soy sauce; bring to a boil. Pour in beef broth and sesame oil; bring to a simmer. Return ribs to Dutch oven.
Step 3
Cover and transfer to oven. Cook, stirring occasionally, 2 to 2½ hr. until meat is very tender. Skim fat from sauce. Sprinkle with green onion and sesame seeds to serve.
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/8 of the recipe)
- Calories:
- 320
- Fat:
- 16 g
- Saturated Fat:
- 4 g
- Carbs:
- 26 g
- Fibre:
- 3 g
- Sugar:
- 9 g
- Cholesterol:
- 50 mg
- Protein:
- 19 g
- Sodium:
- 600 mg
