Oven-Browned Korean Beef Short Ribs
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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.
Ingredients
3 lb (1.5 kg) Beef Simmering Short Ribs, cut in 2-inch (5 cm) piecesSalt and freshly ground pepper2 tbsp (30 mL) sesame oil1 whole head of garlic, separated into cloves and peeled½ cup (125 mL) Korean or Japanese soy sauce¼ cup (50 mL) packed brown sugar3 tbsp (45 mL) chopped ginger root½ cup (125 mL) coarsely chopped green onions2 tbsp (30 mL) rice vinegar or cider vinegar2 cup (500 mL) water
Directions
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.
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.
