Roasted Green Tomato Soup With Pesto

Gochujang Short Ribs With Apple Carrot Slaw 

Serve them with my simple recipe for vinegary carrot and apple slaw. This classic recipe is given a deep, spicy kick with the addition of gochujang, a traditional Korean red chili paste.


Beef Short Ribs Gochujang sauce Soy Sauce  Maple Syrup Rice Vinegar Tomato Paste Cinnamon Stick Onion, minced Carrots, diced  Celery, diced Beef Bone Broth Ginger, minced Garlic, minced Bay leaves Espresso powder or finely ground coffee

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Step by Step Instructions


Step 1

Get everything prepped: dice your onions, celery, carrots. Sprinkle a bit of salt over your beef short ribs and add some freshly cracked black pepper.

Step 2

Add the mirepoix (carrots, celery, onion) to the same pan. Stir it until it begins to give up most of its liquid and brown, as you see in the photo.

Step 3

Add the tomato paste and gochujang sauce and cook, stirring until tomato paste is no longer raw.

Step 4

Add short ribs back into the pot along with any juices from the plate they were resting on.

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