- 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
Korean-style beef ribs are cut across the bones into long, thin strips.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
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
