This incredibly delicious Korean-inspired beef short-rib recipe will knock your socks off with flavour! It’s from Canada Beef’s Roundup App, which includes tons of other tasty recipes for various cuts of beef. Check out my post on my experience with the app for an idea of some of its features.
I can never stick to a recipe precisely, so I upped the nutrition ante with a couple of small tweaks. I used brown rice instead of white rice and arrowroot powder to thicken the sauce as a substitute for corn starch.
This recipe can be gluten-free if you use tamari rather than soy sauce. If you are following a paleo, primal or low carb plan, omit the rice. Everybody’s happy!
It’s not an overstatement to say this is one of the most amazing meals I’ve ever cooked. The meat literally melts in your mouth.
If I can do it, you can too!
Enjoy!
XO Christy
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| Servings | Prep Time |
| 6 | 15 min |
| Cook Time |
| 2 hours |
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- 3 lb beef simmering short ribs (or beef shank for a lower fat option)
- salt (to taste)
- pepper (to taste)
- 3 tbsp sesame oil, divided
- 1 head garlic, minced
- 1/2 cup sodium-reduced soy sauce or tamari
- 1/4 cup packed brown sugar
- 3 tbsp fresh ginger, peeled and grated
- 1/2 cup Green onions coarsley chopped
- 2 tbsp apple cider vinegar
- 2 cups water
- 2 cups brown rice dry
- 1 tbsp arrowroot powder mixed with 1 tbsp water
- 5 baby Bok choy sliced lengthwise
- 2 tbsp sesame seeds
- Preheat the oven to 325 degrees F (160 degrees C). Trim fat from meat. Season with salt and pepper. Heat 2 tbsp sesame oil over medium-high heat in a Dutch oven. Add beef and brown on all sides.
- In a medium bowl (about 4 cups volume) combine garlic, soy sauce, brown sugar, ginger, onion, vinegar and water. Pour over beef and bring to a bowl. Cover and transfer to the preheated oven and cook for 2 hours (until the meat is so tender it shreds easily with a fork and falls off the bone).
- After about an hour of cooking the beef, start cooking the rice according to package directions.
- With 10 minutes of the beef cooking time left, start the Bok choy. Heat the remaining 1 tbsp of sesame oil over medium-high heat. Add the bok choy and saute for 2-3 minutes, until bright green and stalks are slightly tender.
- Remove the beef from the oven. With metal or silicon tongs, move the beef to a platter. Once cooled, trim off visible fat. With the remaining sauce, mix in the arrowroot powder/water mixture and bring to a boil over high heat. Spoon over beef.
- Portion beef and Bok choy to plates over rice if using. Sprinkle with sesame seeds and enjoy!
Recipe credit: Canada Beef's Roundup App.
This post is sponsored by Canada Beef. I have been compensated monetarily and with groceries. All opinions are 100% my own.
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