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Slow-Braised Beef Short Ribs

Slow-Braised Beef Short Ribs

Made with Asian flavors and French techniques

Jacqui Wedewer/The Daily Meal

Chef Sung Park of New York's Ivy Lane grew up in Seoul, South Korea. He later traveled extensively through Europe and finally landed in New York where he trained under some of the city's top French chefs. Though it may seem complicated, this one-pot dish is easy enough for a beginner and perfect for dinner parties.


For slow cooker preparation, simply place all ingredients into the slow cooker and cook on low for 12-24 hours. When ready to serve, remove meat from slow cooker, strain liquid from vegetables and baste individual portions in the sauce (see directions below).


  • 4 Pounds short ribs, boneless
  • 4 Tablespoons olive oil
  • 2 onions, chopped
  • 2 celery stalks, chopped
  • 3 carrots, peeled and chopped
  • 5 garlic cloves, sliced
  • 5 Tablespoons ginger, peeled and sliced
  • 4 Cups white wine
  • 2 Cups soy sauce
  • 1 Cup sugar
  • 4 Granny Smith apples, roughly chopped
  • 10 bay leaves
  • 1 bunch scallions, chopped
  • 8 Cups chicken stock
  • 8 Tablespoons butter
  • 1 Tablespoon grated fresh horseradish (optional garnish)
  • Chives to garnish (optional)