Canadian-Beef-Korean-braised-beef-with-mini-bok-choy
Canadian-Beef-Korean-braised-beef-with-mini-bok-choy
Canadian-Beef-Korean-braised-beef-with-mini-bok-choy

Bulgogi-style Braised Short Ribs with Baby Bok Choy

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December 22, 2015

Short Ribs are all the rage - amazing flavour and so tender. This Korean-inspired dish is way easier than making a stir-fry. Braising is one of the simplest ways to make a truly impressive meal. You can substitute Shank, Blade or Cross Rib for Short Ribs if you like - cuts from the Simmering Steak, Stew or Pot Roast categories.

  • Prep: 10 mins
  • Cook: 2 hrs
  • Yields: 4 to 6 servings

Ingredients

3 lb (1.5 kg) Beef Simmering Short Ribs (chunky cut, about 5), Simmering Steak or Stewing Beef such as Shank

Salt and freshly ground pepper

3 tbsp sesame oil, divided

1 whole head of garlic, separated into cloves and peeled

½ cup soy sauce

¼ cup packed brown sugar

3 tbsp minced fresh gingerroot

½ cup coarsely chopped green onions

2 tbsp rice vinegar or cider vinegar

2 cups water

1 tbsp cornstarch mixed with 1 tbsp cold water

5 baby Bok Choy, halved lengthwise

Toasted sesame seeds and/or broken cashews for garnish (optional)

Steamed rice

Directions

Trim fat from meat. Season all over with salt and freshly ground pepper. Heat 2 tbsp oil over medium-high heat in Dutch oven or large heavy pot; add beef and brown all over.

Combine garlic, soy sauce, brown sugar, gingerroot, onion, vinegar and water in 4 cup bowl. Pour over beef; bring to a boil. Cover and transfer to 325°F (160°C) oven; cook for 1-1/2 to 2 hours, until meat is fork-tender.

Bok Choy: Heat remaining 1 tbsp sesame oil in large skillet over medium-high heat; add bok choy and sauté for 2 to 3 minutes, flipping occasionally. Add HALF of the cooking sauce and stir in HALF of the cornstarch mixture; cover and cook until simmering and sauce thickens slightly, about 3 minutes, stirring occasionally. Garnish with sesame seeds or cashews.

To serve, remove beef to platter; keep warm. Stir in remaining cornstarch mixture into remaining cooking sauce; heat over high heat for 2 to 3 minutes, until bubbling and thickened slightly; spoon over beef. Portion beef and bok choy onto plates, along with steamed rice or noodles if desired.

Nutrition Tip: reduced sodium soy sauce can be used in this recipe.  The sodium per serving  896 mg.

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Nutrition Facts

Calories873
Sodium1720 mg
Protein64.4 g
Cholesterol250 mg
Sugar1.1 g
Total Fat61.5 g
Saturated Fat16.7 g
Trans Fat4.4 g
Total Carbohydrates17.3 g
Dietary Fiber1.0 g

5 Reviews

wendyj

May 4, 2018

Fabulous !!!!!!!!!!! I’ll make that more than once !!!

Joyce

September 2, 2016

Why look at it when you can make and taste it? With cooler weather starting to settle in, it’s a great time for short ribs!

Justin

September 1, 2016

Delicious!

canadianbeef

September 1, 2016

This looks so delicious!

Joyce

December 22, 2015

I love this recipe for a simple meal that’s anything but ho-hum. Slightly exotic but not weird. Serve with some sambal oelek or sriracha sauce if you like some spice.