• Cooking Time:
  • Servings:
  • Preparation Time:



  • Beef short ribs, bones in, crosscut, trimmed 2 lbs
  • Granulated sugar 2 TBSP
  • Sesame oil 1 TBSP
  • Canola oil as needed
  • Onion, small dice 6 ounces
  • Garlic, minced 3 cloves
  • Scallions, chopped 5 each
  • Pear, firm, diced 1 each
  • Dried shiitake mushrooms 1 ounce
  • Soy Sauce 4 fluid ounces
  • Carrots, peeled, bias cut 1" thick 8 ounces
  • Water as needed to cover fully
  • Sesame seeds 1 tsp
  • Black pepper 1/4 tsp
  • Sesame oil 1 tsp


  • Combine the short ribs, sugar, and sesame oil in a large bowl and combine well. Let stand for 10 minutes.
  • Heat the canola oil in a stew pot/large rondeau. Brown the short ribs well, and then add the onions, garlic, scallions, pear, shiitake mushrooms, soy sauce, carrots, and enough water just to cover.
  • Bring to a boil, reduce heat and cover. Simmer for 1 hour.
  • Uncover the pan and continue to cook for another 30 minutes to reduce the liquid. Test for tenderness, adding water as needed.
  • Finish with the sesame seeds, black pepper and sesame oil.

Categories: Asian 
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