Ingredients

1 kg beef short ribs

2 tbsp soy sauce

1 pear, blended to a puree

4 cloves garlic, minced

1 large daikon radish, cut into chunks

2 medium carrots, sliced into rounds

100 g chestnuts, peeled

1 tbsp sugar

1 tbsp sesame oil

2 cups water

salt to taste

scallions, for garnish

pine nuts, for garnish

Steps

Blanch the beef short ribs in boiling water for 5 minutes to remove impurities, then drain and set aside.

In a large pot, combine soy sauce, pear puree, minced garlic, sugar, sesame oil, and water. Bring to a simmer over medium heat.

Add the blanched ribs to the pot and ensure they are submerged in the liquid. Cover and reduce to low heat for 90 minutes, stirring occasionally.

After 90 minutes, add daikon, carrots, and chestnuts to the pot. Continue to braise for another 30 minutes, or until the ribs are tender.

Taste and adjust seasoning with salt if necessary before serving. Garnish with scallions and pine nuts.

Why this works

Blanching the beef short ribs at the beginning removes impurities, resulting in a cleaner broth. Braising at low temperatures breaks down collagen, yielding tender meat that absorbs the soy-pear-garlic stock. If the sauce is too thin, remove the ribs once tender and simmer the sauce uncovered for a few minutes to thicken it. This method creates a glossy finish that adheres to the meat and vegetables.

Autopilot guard summary

truth: approved
quality: approved (score 100)
similarity: approved (score 0.073 vs boeuf-bourguignon)
regulatory: approved
image: approved

Revision log (Autopilot revise)

2026-05-22T02:24:14.000Z · fields: imageSpec · reason: auto-revise of image