Country Style Rib Stew

My wife american-ized a dish for a slow cooked Beff Rib Stew that is cooked slowly.

Ingredients (Not Exact)
Beef Rib with meat on side (American country style ribs)
White Radish (Moo) Chopped in large cubes or chunks
Carrots Yellow Onion Green Onion
Garlic soy sauce sesame oil
1-2 cups water Pepper and other seasonings to taste

The recipe normally has things like jujube and chestnuts, but I did not use that. I did add American sweet Potato which also goes well with this dish. You could add other stew vegetables you like. You bring it to a boil and simmer it till all the vegetables are good and soft and well seasoned up to about 2 hrs. The carrots should be cut into chunks since they are cooked a long time. This is a good dish for a crock pot as well. The Moo gives this dish a very savory taste with the added soy sauce and sesame seed oil.

Cook the ribs with the bone in and the meat on the side attached. The bones from the ribs also adds nutritional value. You cook this slowly to make it a savory stew. The Moo should soften and add its savory goodness to the stew. It is important to use the Beef Ribs with the large bone and the meat on the side. They have a better taste for a stew compared to typical side cut Korean Short Ribs.