Korean Beef Short Ribs

Korean Short Ribs Marinade – 2 Tbsps. chili garlic sauce – 1½ tsp. sesame oil – ¼ cup low-sodium soy sauce or Tamari shoyu – ¼ cup brown sugar – 4 tsp. rice vinegar

Short Ribs Recipe – 6 cloves garlic – 8 scallions or ½ an onion – 1 inch fresh ginger – 3 Tbsp. olive oil divided – 1½ - 2 lbs. boneless beef short ribs – ¼ cup flour or gluten-free flour blend – 2 cups beef broth divided – ¼ tsp. salt and pepper

Preheat oven to 350°F. In a bowl, combine chili garlic sauce, sesame oil, soy sauce, brown sugar, and rice vinegar. Whisk until combined.


Place the short ribs in a bowl. Sprinkle with flour. Heat a cast iron Dutch oven. Add oil and half of the short ribs with salt and pepper. Saute until seared. Set ribs aside.


Turn heat to medium while adding more oil. Add garlic and onions and saute. Return ribs to pan along with broth.


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


Serve over rice and garnish with sesame seeds and green onion.


Enjoy! For more of my best beef recipes, visit my website!