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Created by the Genie — AI-generated, review before relying on it
Tender beef short ribs slow-braised in a soy-brown sugar sauce with carrots and potatoes until falling off the bone.
AI-assisted estimate — always verify allergens and dietary suitability yourself.
Step 1
Place the short ribs in a large bowl, cover with cold water, and soak for 20 minutes to draw out excess blood; drain.
Step 2
Bring a pot of water to a boil, add the short ribs, and blanch for 5 minutes; drain and rinse well.
Step 3
Return the short ribs to a large pot or Dutch oven with the soy sauce, brown sugar, minced garlic, and enough water to just cover the ribs.
Step 4
Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, skimming any foam from the surface.
Step 5
Add the carrots and potatoes and continue simmering, covered, for 45-60 minutes more, until the meat is fork-tender and the vegetables are cooked through.
Step 6
Uncover and simmer for an additional 10-15 minutes to reduce the sauce until it clings to the meat and vegetables.
Step 7
Taste and adjust seasoning, then serve hot with steamed rice.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
