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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Korean >> Korean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Note--To remove the meat from the bones, insert a knife between the rib and meat, staying as close to the bone as possible, and saw the meat off the bone. | 2. Arrange beef bones in a dish and microwave (in batches if microwave is small) until well browned, 10-15 minutes; transfer to slow cooker. | 3. Process pear, soy sauce, garlic, scallions, ginger, and vinegar in food processor until smooth, about 1 minute; transfer to slow cooker. | 4. Stir broth and tapioca into slow cooker. | 5. Season short ribs with salt and pepper and nestle into slow cooker. | 6. Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH. | 7. Transfer short ribs to serving platter and tent loosely with foil. | 8. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. | 9. Remove bones and season sauce with salt and pepper to taste. | 10. Stir in cilantro. | 11. Spoon 1 cup sauce over short ribs and serve with remaining sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
english rib	5	lbs	separated bone	2017.3379	0.0	448.801	11.3334
pear	1		peeled cored chopped	79.8	21.322	0.504	0.196
soy sauce	1/2	cup		67.575	6.2857	10.3785	0.7268
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
scallion	3		sliced	96.0	22.02	5.49	0.57
ginger	4	teaspoons	minced	6.4	1.4216	0.1456	0.06
rice vinegar	1	tablespoon		2017.3379	0.0	448.801	11.3334
chicken broth	1	cup	low sodium	78.12	1.89	11.1384	2.6208
tapioca	3	tablespoons		102.03	25.2766	0.0542	0.0057
salt				-	-	-	-
pepper				-	-	-	-
cilantro	2	tablespoons	minced	0.46	0.0734	0.0426	0.0104

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.