Serves 4
1080 min
Max and Eli Sussman's Korean-Style Short Ribs
Recipe GLPR75d7a52cd2ce10
Tender braised beef short ribs glazed in a savory-sweet Korean-inspired marinade of soy sauce, brown sugar, and sriracha. The ribs are slowly cooked until they fall off the bone, then finished with a caramelized glaze. Served with steamed white rice and hoisin sauce for dipping.
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Ingredients
1 cup soy sauce
¼ cup rice vinegar
2 tablespoons white vinegar
⅓ cup dark brown sugar
3 tablespoons sriracha sauce
1 tablespoon ground black pepper
½ large yellow onion, chopped
1 bunch green onions, white and tender green parts only, thinly sliced
8 garlic cloves, chopped
3 pounds Korean-style beef short ribs
steamed white rice, for serving
hoisin sauce, for serving
Directions
In a large bowl, combine soy sauce, rice vinegar, white vinegar, dark brown sugar, sriracha sauce, and ground black pepper. Whisk together until the sugar is completely dissolved.
Add the chopped yellow onion, sliced green onions, and chopped garlic cloves to the marinade. Stir well to combine all ingredients.
Place the Korean-style short ribs in a large bowl or container. Pour the marinade over the ribs, ensuring they are well coated. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to develop.
Remove the ribs from the refrigerator 30 minutes before cooking to allow them to come closer to room temperature. Preheat your oven to 325°F.
Transfer the ribs and marinade to a heavy-bottomed oven-safe pot or braising pan, arranging the ribs in a single layer. Cover tightly with a lid or aluminum foil.
Braise the ribs in the preheated oven for 2.5 to 3 hours, or until the meat is very tender and pulls away easily from the bone. The internal temperature of the meat should reach at least 160°F when tested with a meat thermometer.
Remove the pot from the oven and carefully transfer the cooked ribs to a serving platter or baking sheet. Strain the cooking liquid, reserving the flavorful sauce and discarding any large solids.
Pour the reserved sauce into a saucepan and bring it to a simmer over medium-high heat. Continue simmering for 10 to 15 minutes until the sauce thickens and reduces slightly, coating the back of a spoon.
Pour the reduced glaze over the short ribs, coating them evenly on all sides.
Serve the short ribs hot with steamed white rice and hoisin sauce on the side. Drizzle additional sriracha sauce if desired for extra heat.
