Korean style short ribs recipe

Ingredients

• Marinated Short Ribs
• 1 cup low-sodium chicken or vegetable broth
• ½ head Napa cabbage, shredded
• 2 medium carrots, grated or shredded
• 2 cups prepared brown rice

1. Remove the ribs from the marinade, reserving the marinade, and arrange in a large sauté pan (with a lid). Set over medium-high heat and sear for about 4 minutes each side, until the ribs are browned.
2. Pour the reserved marinade and the broth into the pan, cover, reduce the heat to medium-low, and cook for 15 minutes.
3. Remove the lid and cook, uncovered, for 5 minutes to reduce the liquid. Transfer the ribs to a platter or serving dish and cover loosely with foil. Save the rest of the cooking liquid to serve alongside the ribs.
4. Add the cabbage and carrots to the pan, stirring to combine, and cook over medium heat until wilted. Add to the serving platter.
5. Heat brown rice over medium heat with 2 Tablespoons water. Fluff with fork and serve on the side.