Beef ribs (Korean cut) in mushroom gravy

I love the Korean style beef ribs, but I found that they come out tender if they are boiled down for a while, then thicken the stock and add mushrooms to make a flavorful gravy.They beef is seasoned on both sides with seasoning salt, black pepper, garlic and onion powder.

In a large pot added 3 tablespoons of olive oil and heat. Then added meat and let brown on both sides, then remove meat to a plate.

Slice 2 medium yellow onions and added it to the oil in the pot and let cook and grab the flavor at the bottom of pan for about 2-3 minutes.

Added about 4 cups of water to the onions and take a spoon and begin to scrap the brown yummies off the bottom, then added the meat back to the pot.

Let cook for about 30 minutes with top on, then remove the meat again.

1 pint of crimini mushrooms wiped cleaned and quartered.

Added mushrooms to the stock and let cook down.

In a bowl, add 3-4 tablespoons of corn starch and about quarter cup of cold water.

Add to stock and let thicken and season the stock as needed,then add meat back to the pot and let stew for 10 minutes.

Serve with rice or potatoes, but I served this with candied sweet potatoes and corn. Very simple and very good. Until next time, Cook, Eat and Enjoy!