KOREAN BEEF SHORT RIBS
korean beef short ribs
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
Preheat oven to 350 degrees. Mince 6 cloves garlic and 8 scallions and peel 1-inch ginger. Set aside. In a bowl, combine 2 Tbsp. chili garlic sauce, 1 1/2 tsp. sesame oil, 1/4 cup low-sodium soy sauce, 1/4 cup brown sugar, and 4 tsp. rice vinegar. Whisk until combined.
Place short ribs in a bowl. Sprinkle with 1/4 cup flour and toss. Heat a cast iron Dutch oven on the stove, add 1 Tbsp. 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 beef.
Turn the heat to medium and add another Tbsp of olive oil. Add minced garlic and onions to the pan, then grate 1-inch ginger. Saute for 2-3 minutes. Return the short ribs to the pan and pour the sauce over top along with 1 cup beef broth.
Time to cook.
Cover and bake for 1 hour. Remove and add 1/2 cup beef broth, then cook for another hour. Finally, remove and add another 1/2 cup beef broth. Cook for an another 30 minutes.
Time to eat!
Serve over rice with green onions on top, and enjoy!