Yield: 4 servings
Ingredients
2 lbs Beef short ribs, bones in
2 tbsp Granulated Sugar
1 tbsp Sesame Oil
Canola oil, as needed
6 oz. Onion, small dice
3 cloves Garlic, minced
5 each Scallions, chopped
1 each Pear, diced
4 oz. Dried shitake mushrooms
4 fl. oz. Soy sauce
8 oz. Carrots, peeled, bias cut 1" thick
1 tsp. Sesame seeds
1/2 tsp. Black pepper
1 tsp. Sesame oil
Preparation
1. Combine the short ribs, sugar, and sesame oil in a large bowl, let stand for 10 mins.
2. Heat the canola oil and brown the short ribs well
3. Add onions, garlic, scallion, pear, mushrooms, soysauce, carrots, and add enough water to completely cover the short ribs. Bring to a boil, reduce the heat and cover. Simmer for 1 hour.
4. Uncover the pan and continue cooking for another 30 mins. to reduce the liquid.
Test the tenderness, adding water as needed.
3. Add onions, garlic, scallion, pear, mushrooms, soysauce, carrots, and add enough water to completely cover the short ribs. Bring to a boil, reduce the heat and cover. Simmer for 1 hour.
4. Uncover the pan and continue cooking for another 30 mins. to reduce the liquid.
Test the tenderness, adding water as needed.5. Finish with sesame seeds, black pepper and sesame oil.
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