Oven-Browned Korean Beef Short Ribs
Serve beef with jasmine or Thai rice in this recipe – leftovers can be cut into chunks and stir-fried with vegetables and leftover sauce.
150 Minutes
Serve beef with jasmine or Thai rice in this recipe – leftovers can be cut into chunks and stir-fried with vegetables and leftover sauce.
3 lb (1.5 kg) Beef Simmering Short Ribs, cut in 2-inch (5 cm) pieces
Salt and freshly ground pepper
2 tbsp (30 mL) sesame oil
1 whole head of garlic, separated into cloves and peeled
½ cup (125 mL) Korean or Japanese soy sauce
¼ cup (50 mL) packed brown sugar
3 tbsp (45 mL) chopped ginger root
½ cup (125 mL) coarsely chopped green onions
2 tbsp (30 mL) rice vinegar or cider vinegar
2 cup (500 mL) water
1
Trim fat from short ribs. Season with salt and freshly ground pepper. Heat oil over medium-high heat in Dutch oven or large heavy pot; add short ribs and brown all over.
2
Add garlic, soy sauce, brown sugar, ginger root, onion, vinegar and water. Bring to a boil; reduce heat to simmer. Cook uncovered for 1-1/2 to 2 hours, until the short ribs are quite tender.
Ingredients
3 lb (1.5 kg) Beef Simmering Short Ribs, cut in 2-inch (5 cm) pieces
Salt and freshly ground pepper
2 tbsp (30 mL) sesame oil
1 whole head of garlic, separated into cloves and peeled
½ cup (125 mL) Korean or Japanese soy sauce
¼ cup (50 mL) packed brown sugar
3 tbsp (45 mL) chopped ginger root
½ cup (125 mL) coarsely chopped green onions
2 tbsp (30 mL) rice vinegar or cider vinegar
2 cup (500 mL) water
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