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Hearty Beef Short Ribs
Course Lunch/Dinner
Cuisine Korean
Servings
Course Lunch/Dinner
Cuisine Korean
Servings
Ingredients
  • 3 lbs short ribs
  • Salt and black pepper to taste
  • 2 tbsp KA–ME® Stir-Fry Oil to sear the meat
  • 1 medium onion , minced
  • 3 cloves garlic , minced
  • 1 tsp minced ginger
  • 1/2 tsp red pepper flakes
  • 1 and 1/2 cups baby carrots
  • 1 cup white mushrooms
  • 2 tbsp flour
  • 2 cups chicken or beef broth
  • 1/3 cup KA–ME® Tamari
  • 1/2 cup KA–ME® Hoisin Sauce
  • 2 tbsp KA–ME® Seasoned Rice Vinegar
  • 1 tsp KA–ME® Sesame Oil Blend
  • 1 tbsp brown sugar
Instructions
  1. Trim the fat off your beef short ribs. Season with salt and pepper.
  2. Add KA-ME® Stir Fry Oil to a pot over medium high heat. Add short ribs and sear for 3 minutes on each side or until golden brown.
  3. Remove short ribs and set aside.
  4. Add onion to pot and cook for 2 minutes or until translucent. Add ginger, garlic, and red pepper flakes and cook for another minute or until ginger is fragrant.
  5. Add in carrots and mushrooms and season with salt and pepper. Cook for about 3 minutes, or until softened.
  6. Add in flour and cook for 1 minute.
  7. Add in chicken broth and allow sauce to come to a simmer.
  8. Add in KA-ME® Tamari, KA-ME® Hoisin Sauce, KA-ME® Seasoned Rice Vinegar, KA-ME® Sesame Oil Blend, and brown sugar. Mix well.
  9. Add in seared beef short ribs. Add lid to pot and turn heat to medium low. Let cook for two hours.
  10. Serve over noodles, rice, or potatoes.
Recipe Notes

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