Short Rib and Vegetable Stew

Short Rib and Vegetable Stew
Photo by Roland Bello


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

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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