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Sweet & Spicy Soy-Braised Short Ribs
The sticky sauce on these ribs, made with tamari (or soy sauce), gochujang, grated pear and honey, is inspired by bulgogi, a staple of Korean barbecue. Don't skip the step of running them under the broiler before serving—it gives the ribs the crisp edges you'd get from grilling. Serve with stir-fried baby bok choy and brown rice to sop up the delicious sauce.

Ingredients
Directions
To make ahead
Prepare sauce (Step 1) and refrigerate sauce and meat separately for up to 2 days.
Equipment
6-qt. or larger slow cooker
Tip
We use thick-cut English short ribs in this recipe because they're cut in between the bone, making them meatier than thin-cut flanken-style short ribs. The meat-to-bone ratio varies widely, so choose the meatiest pieces.
Nutrition Facts
Serving Size:
3 oz. beef Per Serving:
211 calories; fat 12g; cholesterol 55mg; sodium 249mg; carbohydrates 5g; protein 19g; sugars 4g; saturated fat 5g; vitamin a iu 40IU.
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