Korean Braised Short Ribs

Courtesy of America’s Test Kitchen’s Slow Cooker Revolution

Serves 4

2.5 lbs bone-in English-style short ribs, meat and bones separated

1 pear, peeled, cored, and chopped coarsely

½ cup soy sauce

6 garlic cloves, minced

3 scallions, sliced thin

4 tsp minced or grated fresh ginger

1 tbsp rice vinegar

1 cup low-sodium chicken broth

3 tbsp instant tapioca

Salt and pepper

2 tbsp minced, fresh cilantro

Arrange beef bones in a dish and microwave until well-browned, 10-15 minutes. Transfer to slow cooker.

Process pear, soy sauce, garlic, scallions, ginger and vinegar in food processor until smooth, about 1 minute, then transfer to slow cooker. Stir in broth and tapioca.

Season short ribs with salt and pepper and nestle in slow cooker. Cover and cook until tender, 9-11 hours on low, or 5-7 hours on high.

Transfer short ribs to serving platter and tent loosely with foil. Let braising liquid settle for 5 minutes, then remove fat from surface using a large spoon. Remove bones and season sauce with salt/pepper to taste. Stir in cilantro. Spoon sauce over ribs and serve.