korean beef  short ribs


4 servings


Dutch oven


3 hrs 5 mins



– 2 Tbsps. chili garlic sauce – 1 1/2 tsp. sesame oil – 1/4 cup low-sodium soy sauce – 1/4 cup brown sugar – 4 tsp, rice vinegar – 6 cloves garlic – 8 scallions – 1 inch fresh ginger – 3 Tbsp. olive oil – 1 1/2 - 2 lbs. boneless beef short ribs – 1/4 cup flour – 2 cups beef broth - 1/4 tsp. salt and pepper


Make marinade.


Preheat oven to 350 degrees. Mince garlic and scallions and peel ginger. Set aside. In a bowl, combine chili garlic sauce, sesame oil, low-sodium soy sauce, brown sugar, and rice vinegar. Whisk until combined.

Sauté short ribs.


Place short ribs in a bowl. Sprinkle flour and toss. Heat a cast iron Dutch oven on the stove, add oil. Once hot, add half of the short ribs along with a pinch of salt and pepper. Saute for 3-4 minutes per until seared. Remove and set aside.

Add sauce to short ribs.


Turn the heat to medium and add another Tbsp of olive oil. Add minced garlic, onions, and ginger. Saute for 2-3 minutes. Return the short ribs to the pan and pour the sauce over top along with beef broth.

Time to cook.


Cover and bake for 1 hour. Remove and add more beef broth, then cook for another hour. Finally, remove and add another more beef broth. Cook for an another 30 minutes.

Time to eat!


Serve over rice with green onions on top, and enjoy!