Tender and Flavorful Boneless Beef Rib Stew
Tender and Flavorful Boneless Beef Rib Stew
How to Make Easy Boneless Beef Rib Stew
Tired of traditional bone-in ribs? This recipe uses tender boneless beef ribs for a more convenient and melt-in-your-mouth experience. Enjoy a rich and delicious stew that’s perfect for any occasion.
Main Ingredients- 1kg Boneless Beef Ribs
- 1/2 cup Soju (for removing gamey smell)
- 1/2 Korean Radish (Muu)
- 1 handful Dried Thai Chilies (optional, for a spicy kick)
- 1 Carrot
- 2 Green Onions (Scallions)
- 5 Shiitake Mushrooms
Seasoning Ingredients- 1 cup Soy Sauce for soup (Gukganjang)
- 1/3 cup Dark Soy Sauce (for color and depth, or use more Gukganjang)
- 2/3 cup Brown Sugar
- 1/2 cup Minced Garlic
- 1 Tbsp Grated Ginger
- 1/2 Pear (pureed)
- 2 Tbsp Sesame Oil
- 1/2 cup Mirin (or Cooking Wine)
- 1/2 Onion (pureed)
- 1 cup Soy Sauce for soup (Gukganjang)
- 1/3 cup Dark Soy Sauce (for color and depth, or use more Gukganjang)
- 2/3 cup Brown Sugar
- 1/2 cup Minced Garlic
- 1 Tbsp Grated Ginger
- 1/2 Pear (pureed)
- 2 Tbsp Sesame Oil
- 1/2 cup Mirin (or Cooking Wine)
- 1/2 Onion (pureed)
Cooking Instructions
Step 1
Rinse the boneless beef ribs under cold running water and soak them for at least 1 hour to remove any blood. Change the water a couple of times for a cleaner taste.
Step 2
Prepare the seasoning base. Puree the pear and onion. In a bowl, combine the pureed pear and onion with minced garlic, grated ginger, soy sauce for soup, dark soy sauce, brown sugar, sesame oil, and mirin. Mix well to create a flavorful seasoning sauce.
Step 3
Trim off any excessive fatty parts from the soaked beef ribs. Cut the ribs into slightly larger pieces than bite-sized, as they will shrink during cooking since they are boneless.
Step 4
Bring a pot of water to a boil. Add the soju and then the prepared beef ribs. Blanch them for just long enough for the outside to change color, about 1-2 minutes. This step helps to remove any remaining impurities and gamey odors.
Step 5
Carefully remove the blanched ribs from the boiling water. Rinse them under cold water and drain well. Reserve the water used for blanching; it can be used as part of the broth for the stew later.
Step 6
Place the drained beef ribs into the prepared seasoning sauce. Toss thoroughly to coat each piece. Marinate for at least 2 hours, or ideally overnight in the refrigerator, to allow the flavors to penetrate deeply into the meat.
Step 7
Prepare the vegetables. Peel the Korean radish and carrot, and cut them into large chunks, optionally shaping the edges for even cooking. Cut the green onions into large pieces.
Step 8
Transfer the marinated beef ribs to a cooking pot. Bring to a simmer and cook for a short while to allow the sauce to meld with the meat. Be careful not to overcook at this stage.
Step 9
Add the prepared Korean radish and carrot to the pot. Pour in the reserved blanching water (or fresh broth/water) to cover the ingredients. Bring to a boil and then simmer until the radish and carrots are partially tender.
Step 10
Once the radish and carrots are tender-crisp, add the large pieces of green onion and the shiitake mushrooms. Continue to simmer until all the ingredients are fully cooked and tender. Adjust seasoning if needed.
Step 11
The stew is ready when the beef ribs are incredibly tender and the radish is soft and slightly sweet. Serve hot with steamed rice for a delightful and comforting meal!
