Short Rib and Vegetable Stew Recipe

Name: Short Rib and Vegetable Stew Recipe
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

www.epicurious.com

"Koreans are short rib masters," says Chou, who lived and cooked in Korea for several years. "It's their favorite cut." While some ribs are sliced thin, marinated, and grilled, others are reserved...

Keywords

stew
korean
beef
short rib
potato
mushroom
daikon
carrot
garlic
chile
onion
scallion
main
dinner
dairy free
make ahead
one-pot meals
simmer
rosh hashanah
gourmet

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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