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Source: Food and Drink Winter 2018
1. Preheat oven to 300°F (150°C).
2. Combine garlic, gochujang and soy sauce. Set seasoning sauce aside.
3. Season short ribs with pepper. Heat oil in an ovenproof pot over high heat. Brown ribs well, in batches so as not to crowd the pan, on all sides, about 6 minutes total. Transfer to a dish.
4. Remove all but 2 tbsp (30 mL) of fat from skillet. Reduce heat to medium. Add red onion and cook until beginning to soften, about 2 minutes. Add rutabaga, carrots, radish and seasoning sauce. Cook until seasoning sauce begins to thicken, about 5 minutes.
5. Return ribs and stir in orange peel and star anise. Add broth, bring to boil then cover and bake until beef is fork-tender but not falling apart, 2 to 2½ hours.
6. Remove the vegetables and ribs carefully. Divide ribs into portions by cutting between the bones. Skim off any fat from the cooking liquid. Add honey to the cooking liquid. Bring to a boil on high heat then reduce to a simmer until sauce is thickened and coats the back of a spoon, about 8 minutes. Return meat, vegetables and spinach to the sauce; simmer until meat and vegetables are heated through and spinach has wilted, about 5 minutes. Season to taste with salt and pepper. Place in serving bowl and serve with rice.
Serves 4
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Serving Size: 1 Serving (921g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 184 | ||
Calories from Fat: 87 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 3250.9mg | 112 % | |
Potassium 1204mg | 32 % | |
Total Carbohydrate 13.8g | 4 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 10.5g | ||
Protein 12.8g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 184
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