KOREAN BEEF SHORT RIBS
korean beef short ribs
YIELD
4 servings
TYPE
Dutch oven
TIME
3 hrs 5 mins
LEVEL
Beginner
– 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
Ingredients
Make marinade.
1
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.
Cook beef.
2
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.
3
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.
4
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!
5
Serve over rice with green onions on top, and enjoy!