Recipe Library
Sweet & Spicy Soy-Braised Short Ribs
Slow-simmered short ribs drink in a savory-sweet broth of tamari, Asian pear, gochujang, honey, sesame oil, ginger, and garlic until every bite melts into juicy tenderness. A quick broiled glaze leaves the meat glossy and rich, perfect spooned over rice.
- Total
- 8 hr 23 min
- Prep
- 20 min
- Cook
- 8 hr 3 min
- Serves
- 8
Nutrition per Serving
- Calories
- 211
- Protein
- 19g
- Carbs
- 5g
- Fat
- 12g
- Sugar
- 4g
- Sodium
- 249mg
Ingredients
- 3/4 cup low-sodium beef broth
- 1/3 cup reduced-sodium tamari or soy sauce
- 1 Asian pear, grated
- 1 bunch scallions, cut into 2-inch pieces, plus more for serving
- 2 tablespoons honey plus 1 teaspoon, divided
- 2 tablespoons gochujang plus 1 teaspoon, divided
- 2 tablespoons toasted sesame oil plus 1 teaspoon, divided
- 2 tablespoons grated fresh ginger
- 3 cloves garlic, grated
- 1/4 teaspoon salt
- 4 pounds bone-in beef short ribs (about 6 large; see Tip), trimmed
- Toasted sesame seeds (optional)
Instructions
- Whisk broth, tamari (or soy sauce), pear, scallions, 2 tablespoons each honey, gochujang and sesame oil, ginger, garlic and salt in a 6-quart or larger slow cooker. Nestle short ribs, meat-side down, into the sauce. Cover and cook on High for 4 hours or Low for 8 hours.
- Just before serving, preheat broiler to high. Line a rimmed baking sheet with foil.
- Transfer the short ribs to the prepared pan. Strain the cooking liquid through a fine-mesh sieve into a fat separator, pressing on solids to extract the liquid. Whisk the remaining 1 teaspoon each honey, gochujang and sesame oil in a small bowl. Brush the short ribs with the glaze. Broil until lightly crisped on top, 2 to 3 minutes. Sprinkle with sesame seeds and more scallions, if desired. Serve with the defatted cooking liquid, if desired.