Short Rib and Vegetable Stew

Short Rib and Vegetable Stew
Photo by Roland Bello


  • 1 (3/4-pound) Korean radish or daikon, peeled and cut into 1-inch chunks
  • 1 large onion
  • 2 tablespoons Asian fish sauce (also called nam pla or nuoc mam)
  • 6 pounds beef short ribs (with bone; preferably cut into 2-inch pieces by butcher)
  • 1 pound boiling potatoes
  • ½ cup soy sauce
  • ½ cup dried red dates (optional)
  • + 9 more ingredients
    • 12 cups water
    • 1 tablespoon Korean hot red-pepper paste plus additional for serving
    • 12 large dried Chinese black mushrooms
    • 12 cloves garlic
    • 2 tablespoons molasses (not robust or blackstrap)
    • 3 tablespoons Asian (toasted) sesame oil
    • 4 large carrots
    • 1 bunch scallions
    • brown rice and barley

Cover short ribs with cold water and soak, chilled, at least 2 hours. Drain ribs and transfer to an 8-to 10-quart heavy pot with cold water (8 cups). Simmer ribs, partially covered, skimming any foam, 2 hours. Chill ribs in liquid (covered once cool) until fat solidifies, about 4 hours. Meanwhile...

View full recipe at Epicurious


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