October Recipes

Slow-Cooked Korean-Style Short Ribs

Plate of Slow Cooked Korean Style Short Ribs
Hands On:
30 minutes
Total Time:
660 minutes
Serves:
4

Ingredients

  • 2 tbsp Hy-Vee all-purpose flour
  • 1 tsp Hy-Vee salt
  • ½ tsp coarsely ground Hy-Vee black pepper
  • 4 Hy-Vee Choice Reserve beef bone-in short ribs (about 2½ lb.)
  • 6 tbsp Hy-Vee salted butter, divided
  • 2 tbsp Unseasoned rice vinegar
  • 1 tbsp Packed Hy-Vee brown sugar
  • 1 tbsp Refrigerated garlic paste
  • 1 tbsp Refrigerated ginger paste
  • 1 tbsp Gochujang Korean chili sauce
  • 1 package(s) (24-oz.) Basket & Bushel petite gold potatoes
  • 4 Large carrots, peel and bias cut into 1½ inch pieces
  • 1 container(s) No Salt added Hy-Vee beef broth
  • 1 lb Babybok choy, halved lengthwise and rinsed well
  • ½ cup Hot kimchi, plus additional for serving
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Preparation

1
Combine flour, salt, and pepper in a large resealable plastic bag. Add short ribs, one at a time. Seal bag; shake to coat with flour mixture. Remove from bag; shake off excess flour. Let coated ribs stand at room temperature for 30 minutes.
2
Heat 2 tablespoons butter in a large skillet over medium-high heat. Add ribs; cook for 10 to 12 minutes or until lightly browned on all sides, turning frequently. Set ribs aside.
3
Add potatoes, carrots, and broth to slow cooker. Place ribs on top. Cover and cook on low for 8 to 8½ hours or until ribs are fork-tender. Add bok choy and ½ cup kimchi to slow cooker. Cover and cook for 30 minutes more.
4
Transfer potatoes to a medium bowl. Add remaining 4 tablespoons butter and 1 tablespoon cooking liquid; mash with a potato masher until smooth.
5
To serve, arrange ribs, carrots, and bok choy on top of mashed potatoes. Drizzle with cooking liquid, if desired. Serve with additional kimchi, if desired.

Nutrition Facts

Serves: 4
Amount Per Serving
Calories:620
% Daily Value*
Total Fat: 33g 42%
Saturated Fat: 17g
Trans Fat: .5g
Cholesterol: 115mg 38%
Sodium: 1270mg 55%
Total Carbohydrate: 50g 18%
Dietary Fiber: 4g 14%
Sugars: 10g 20%
Protein: 31g 62%

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