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.

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

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

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.

Recipe Summary

Nutritional Information

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