Korean-Style Braised-Short-Rib Stew

4 pounds short ribs
1 small bunch scallions, trimmed and roughly chopped
1 ½ cups soy sauce
¼ cup fresh ginger, peeled and chopped
1 small yellow onion, roughly chopped
½ cup garlic cloves, peeled (approximately 2 heads)
½ cup sugar
½ cup mirin
½ cup fresh orange juice
½ cup apple juice
½ pound shiitake mushrooms, stems reserved for another use, halved or quartered if large
1 cup jarred, peeled chestnuts
1 cup taro, peeled and cut into large dice (about a 3-inch segment)
1 cup carrots, peeled and cut into large dice (about two carrots)
1 cup butternut squash, peeled and cubed (about half a squash)

Nutritional Information
- Nutritional analysis per serving (4 servings)
  2155 calories; 166 grams fat; 71 grams saturated fat; 74 grams monounsaturated fat; 6 grams polyunsaturated fat; 79 grams carbohydrates; 5 grams dietary fiber; 34 grams sugars; 77 grams protein; 344 milligrams cholesterol; 5510 milligrams sodium

4 to 6 servings

Put the short ribs into a bowl, and cover with water. Drain, and discard water. Repeat twice. Remove short ribs from the bowl, and score them across the top of the meat in diagonal slashes. Return the ribs to the bowl, and rinse again. Remove, and pat dry with paper towel.
In a blender or food processor, combine scallions, soy sauce, ginger, onion, garlic, sugar, mirin, orange juice and apple juice, then pulse to purée. Add a little water if you need to thin out the sauce so it combines.
Put the puréed sauce in a heavy-bottomed pot or Dutch oven with a cover, add 3 cups of water and stir to combine. Put the pot over high heat, and bring to a boil, then add the ribs to the pot and lower the heat to a simmer. Cover the pot.
Cook the ribs for a minimum of 2 hours over low heat, then add the vegetables, replace the cover and simmer for another 30 minutes or so, until the meat is tender and the vegetables are cooked through.

3 hours 30 minutes