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Beef Short Rib Stew Recipe

  • 1 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup sake
  • Black pepper
  • 1/2 cup peeled and chopped daikon radish
  • 1 Asian pear, peeled, cored and sliced
  • 1 red apple, peeled, cored and sliced
  • 4 garlic cloves
  • 4 pounds bone-in short ribs
  • 1 teaspoon vegetable oil
  • Kosher salt
  • 4 large Yukon Gold potatoes, peeled and roughly chopped
  • 1 medium onion, quartered
  • 1 medium carrot, cut into large dice
  • 6 dried shiitake mushrooms, chopped
  • 1 cup rice cakes (the disk-shaped variety used for soup)
  • 1 cup Beef Stock
Beef Short Rib Stew Recipe

  1. In a food processor, blend the soy sauce, mirin, sake, 1 tablespoon black pepper, daikon radish, Asian pear, apple and garlic until smooth.
  2. Rub the short ribs with the vegetable oil and season with ample kosher salt and pepper. Set a large cast-iron skillet over high heat, and, when very hot, sear the ribs until golden-brown on all sides, 3 to 5 minutes per side. Only sear as many ribs as will fit comfortably in the pan; work in batches if necessary. Resist the urge to turn the meat before every surface has formed a crust. Drain the seared ribs of their fat.
  3. Place the seared meat at the bottom of an electric slow cooker. Add the potatoes, onion, carrot and mushrooms on top. Cover with a layer of rice cakes and then pour in the soy sauce mixture and Beef Stock. The sauce may have settled, so give it a good stir before pouring.
  4. Cook on the Crock-Pot’s Low setting until the meat is fork tender and falls off the bone, about 6 hours. Serve with rice. Alternatively, if not using a crock-pot: If you’re not down with the electric cooker, that is very much OK. Sear the meat in a Dutch oven, drain the fat, and layer in the vegetables, rice cakes, sauce and Beef Stock and bring to a boil. Reduce the heat to very low and simmer gently, stirring occasionally, until the meat is fork tender, about 2 hours.

Beef Short Rib Stew Recipe Beef Short Rib Stew Recipe Reviewed by kuji hara on 2:31 AM Rating: 5

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