Korean Beef Short Ribs
The recipe Korean Beef Short Ribs is ready in about 2 hours and 10 minutes and is definitely an awesome dairy free option for lovers of Korean food. One serving contains 865 calories, 29g of protein, and 63g of fat. This recipe serves 6. If you have honey, rice, juice of orange, and a few other ingredients on hand, you can make it. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert.
Instructions
Cook ribs in 2 Tbsp. dressing in Dutch oven or large deep skillet on medium-high heat 4 min. on each side or until browned on both sides.
Remove ribs from pan; cover to keep warm.
Add remaining dressing and carrots to pan; cook and stir on medium-high heat until lightly browned.
Return ribs to Dutch oven; add chiles. Cook and stir on medium heat 2 min. Beat broth, barbecue sauce, orange juice, honey and flour with whisk until well blended; pour over ribs. Bring to boil; cover. Simmer on low 1-1/2 hours.
Add carrots; cook 30 min. or until ribs and carrots are tender.
Remove ribs, carrots and chiles from sauce; discard chiles. Skim excess fat from sauce. Stir soy sauce and zest into sauce.
Serve ribs, carrots and sauce over rice.