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.
1
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.
2
Turn heat to medium while adding more oil. Add garlic and onions and saute. Return ribs to pan along with broth.
3
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.
4
Serve over rice and garnish with sesame seeds and green onion.
ENJOY!
Enjoy! For more of my best beef recipes, visit my website!
-Isabel