Short Rib and Vegetable Stew Recipe | Epicurious

Ingredients

• 6 pounds beef short ribs (with bone; preferably cut into 2-inch pieces by butcher)
• 8 cups cold water plus 4 cups hot water
• 12 large dried Chinese black mushrooms
• 1 pound boiling potatoes
• 1 (3/4-pound) Korean radish or daikon, peeled and cut into 1-inch chunks
• 4 large carrots, sliced 1/2 inch thick
• 12 garlic cloves, smashed
• 1/2 cup dried red dates (optional)
• 1/2 cup soy sauce
• 2 tablespoons Asian fish sauce
• 2 tablespoons molasses (not robust or blackstrap)
• 1 tablespoon Korean hot red-pepper paste plus additional for serving
• 1 large onion, cut into 1-inch wedges
• 1 bunch scallions, cut into 2-inch pieces
• 3 tablespoons Asian sesame oil
• Accompaniment: brown rice and barley