These Korean Style Short Ribs are one of my mom's specialties, and they are tender and flavorful.
Ingredients
4-5poundsbeef back ribs
5thin slices of fresh ginger
1quartbeef, chicken or vegetable stock
1bunch of scallionsbottom root half only
2bell peppers
3celery stalks
4medium carrots
1zucchini
8ozbaby bella mushrooms
1/2cuproasted chestnutsyou can get packages of them already peeled/roasted
1/2cupdates
1/2a yellow or red onion
5clovesgarlicsmashed
2tbspvegetable oil
1/2cupred wine
1/4cupsoy sauce
3tbsphoney
1tspblack pepper
Instructions
Soak the ribs in ice cold water for 10 minutes. This draws the blood out of the meat (ewwww, but okay. Fact: if you’re eating meat then you’re eating blood, and that’s just the way it is. Fortunately using this method you can draw a lot of it out). Drain the ribs, then cut off some of the excess fat.
Put the ribs into a big stockpot along with the ginger, stock, and scallions, and simmer on medium heat with the lid on for 1 hour. Let it all cool to room temperature, then refrigerate it until the fat hardens. Fortunately for us, the fat rises the top and hardens up (it sort of looks like white chocolate). You should be able to lift it up and remove it with a spoon very easily.
Discard the hardened fat, and either remove the scallions and ginger with tongs, or strain them out.
Chop up the peppers, celery, carrots, zucchini, onion, and mushrooms evenly. Get the vegetable oil down in a saute pan set over medium high heat, and add the carrots, onion, and celery, cooking for 3 minutes with a pinch of salt. Add the peppers and mushrooms, and cook for another 5 minutes. Add the zucchini, and the garlic, and cook for 1 more minute.
Add the beef ribs to your veggie pan (don’t add the beef liquid/stock yet), along with the wine. Cook that for 5 minutes to let the alcohol cook off a little bit, then add in the beef stock, soy sauce, honey, black pepper, chestnuts, and dates. Simmer for 30 minutes to reduce and thicken the sauce. It is delicious served with rice. Enjoy!