Beef short ribs braised low and slow in a sweet soy sauce with pear, garlic, and root vegetables until the meat falls off the bone. A festive-table centerpiece for holidays and celebrations.
Blanch the ribs
Boil the short ribs briefly to remove surface impurities, then drain and rinse them.
Make the braising sauce
Blend or grate the pear with the garlic and ginger, then mix it with the soy sauce, sugar, and rice wine.
Start the braise
Combine the ribs, sauce, and water in a pot, bring to a boil, then skim off any foam.
Simmer
Lower the heat, cover, and simmer until the meat is nearly tender.
75 minAdd root vegetables
Add the daikon and carrot, along with the jujube and chestnuts if using, and continue simmering until everything is fork-tender and the sauce has reduced.
30 minReduce the sauce
Uncover and simmer a little longer, spooning the sauce over the ribs, until it turns glossy.
10 minFinish
Scatter scallions and sesame seeds over the top before serving.
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