Canadian-Beef-Oven-Browned-Korean-Beef-Short-Ribs

Oven-Browned Korean Beef Short Ribs

Serve beef with jasmine or Thai rice in this recipe – leftovers can be cut into chunks and stir-fried with vegetables and leftover sauce.

RatingDifficultyIntermediate

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Canadian-Beef-Oven-Browned-Korean-Beef-Short-Ribs

Yields6 Servings
Prep Time30 minsCook Time2 hrs 30 minsTotal Time3 hrs

 3 lb (1.5 kg) Beef Simmering Short Ribs, cut in 2-inch (5 cm) pieces
 Salt and freshly ground pepper
 2 tbsp (30 mL) sesame oil
 1 whole head of garlic, separated into cloves and peeled
 ½ cup (125 mL) Korean or Japanese soy sauce
 ¼ cup (50 mL) packed brown sugar
 3 tbsp (45 mL) chopped ginger root
 ½ cup (125 mL) coarsely chopped green onions
 2 tbsp (30 mL) rice vinegar or cider vinegar
 2 cup (500 mL) water

1

Trim fat from short ribs. Season with salt and freshly ground pepper. Heat oil over medium-high heat in Dutch oven or large heavy pot; add short ribs and brown all over.

2

Add garlic, soy sauce, brown sugar, ginger root, onion, vinegar and water. Bring to a boil; reduce heat to simmer. Cook uncovered for 1-1/2 to 2 hours, until the short ribs are quite tender.

Ingredients

 3 lb (1.5 kg) Beef Simmering Short Ribs, cut in 2-inch (5 cm) pieces
 Salt and freshly ground pepper
 2 tbsp (30 mL) sesame oil
 1 whole head of garlic, separated into cloves and peeled
 ½ cup (125 mL) Korean or Japanese soy sauce
 ¼ cup (50 mL) packed brown sugar
 3 tbsp (45 mL) chopped ginger root
 ½ cup (125 mL) coarsely chopped green onions
 2 tbsp (30 mL) rice vinegar or cider vinegar
 2 cup (500 mL) water

Directions

1

Trim fat from short ribs. Season with salt and freshly ground pepper. Heat oil over medium-high heat in Dutch oven or large heavy pot; add short ribs and brown all over.

2

Add garlic, soy sauce, brown sugar, ginger root, onion, vinegar and water. Bring to a boil; reduce heat to simmer. Cook uncovered for 1-1/2 to 2 hours, until the short ribs are quite tender.

Oven-Browned Korean Beef Short Ribs
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