Name: Bulgogi-style Braised Short Ribs with Baby Bok Choy
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 6
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

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.

Yields6 Servings

Prep Time10 minsCook Time2 hrsTotal Time2 hrs 10 mins

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

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.

Bulgogi-style Braised Short Ribs with Baby Bok Choy

Ingredients