Sunday, May 22, 2011

Korean BBQ Short Ribs

The Hubs made a trip to Saraga earlier this week & picked up some beautiful beef short ribs.  This is the recipe I used for this round of short ribs.  Overall I was pretty happy with the flavor, but next time I use this recipe I will be experimenting with it a little more. We had half of the ribs for dinner tonight with Asian slaw & a very tasty bottle of Malbec. The other half of the ribs are still hanging out in the cooking liquid in the fridge & will be grilled off for a very yummy lunch tomorrow.   

If you don't have access to these style of beef short ribs, you can also substitute thick-sliced beef chuck roast, rib eye (reduce the cooking time), or any other heavily marbled tough cut of beef that you normally need to cook long & slow.  Also, depending on the type of soy sauce you use, this recipe can be made as a gluten-free recipe.  

Korean BBQ Short Ribs (modified from submission from user funinthesun) 
Serves 3-4. Actual cooking time 4-6 hours.  8-30 hours including marinating time.

Ingredient Lineup
  • 2-3 pounds short ribs
  • 3/4 c soy sauce
  • 3/4 c water
  • 3 T white vinegar
  • 1/4 c dark brown sugar
  • 1 T ground black pepper
  • 2 T sesame oil
  • 1 garlic bulb- cloves peeled & minced
  • 1 small/medium yellow or white onion, minced
  • 1 t. garlic chili sauce [optional]
  • 1 green onion, chopped [optional]

1.  Remove short ribs from packaging.  Rinse & rub the individual ribs under cool running water to remove any bone fragments from the butchering process.
Raw ribs, post rinsing.  Do not forget to rinse the short
ribs...otherwise you will end up chewing on bone fragments.

2.  In a large mixing bowl, whisk together all other ingredients (minus the green onion).  Add the ribs to the marinade.  Cover & refrigerate ribs, marinating for 4-24 hours.  (I marinated them for around 14 hours)
Ribs bathing in the marinade, ready for a snooze in
the fridge.

3.  Remove ribs from the refrigerator.  Carefully layer the ribs into a large slow cooker & pour marinade over the ribs. Cook on low for 4-6 hours.  [optional] Carefully turn ribs halfway through the cooking process.

Ribs post marinating overnight.

Ribs in the slow cooker. Halfway done.

4.  Carefully remove the ribs from the cooking liquid.  Some of the bones may fall out of the meat, that is fine.  [Optional] Transfer the ribs to a pre-warmed grill on Medium heat.  Grill for 2-3 minutes per side until meat has grill marks.

Ribs getting some grill marks & caramel'y flavor.

5. Remove ribs from heat.  Plate & garnish with chopped green onion.  

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