Recipes

Korean Braised Beef Short Ribs

Preparation time : 10 minutes (plus marinating time)

Substitute short ribs with flat ribs


Method
  1. To make the marinade, mix together all the marinade ingredients in a bowl until well combined and pour into a zip lock bag.
  2. Place the ribs into the zip lock bag with the marinade, turn to coat and refrigerate overnight.
  3. Pre-heat the oven to 160°C/320°F.
  4. Remove the ribs from the marinade (keeping the marinade to one side) and place a large, deep baking tray onto your stove top.
  5. Turn the burners/plates under the tray on to a medium-high heat. Add a big splash of olive oil to the baking tray and evenly brown the short ribs by turning them with a pair of tongs.
  6. Pour the marinade over the beef so all the ribs are well coated.
  7. Cover the baking tray with tinfoil and cook in the oven for 2 hours (turning the beef half way through cooking) or until the ribs are falling off the bone and the sauce is thick and sticky.  
  8. Sprinkle the sliced salad onions on top of the short ribs and serve.

Ingredients

  • 2kg thick cut short ribs
  • Red salad onions, sliced for garnish

Marinade:

  • 1 cup soya sauce
  • 2/3 cup sugar
  • 2 Tbsp sesame seed oil
  • 4 garlic cloves, crushed
  • 1 1/2 Tbsp ginger, grated
  • 1/2 tsp chilli flakes
  • 2 spring onions, roughly chopped
General Info
Prep: 10 min
Cooking: 2hrs
Ready In: 2hrs 10 min
Servings: 4-6 people
Tips & Tricks

Cook the ribs for as long as you can to ensure they are tender and falling off the