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Spicy Braised Korean-Style Short Ribs
Recipes
Spicy Braised Korean-Style Short Ribs
8 servings
2 hours 30 minutes total (Active 30 minutes)

Ingredients

  • ¼ cup low-sodium soy sauce
  • ¼ cup light brown sugar
  • 2 tablespoons red chili paste
  • 4 teaspoons rice wine vinegar
  • 1 ½ teaspoons sesame oil
  • 2 ½ lb boneless beef short ribs
  • ¼ cup flour
  • 3 teaspoons kosher salt
  • 1 ½ teaspoons pepper
  • 3 tablespoons vegetable oil, divided
  • 1 medium sweet onion
  • 3 cloves garlic
  • 1 tablespoon fresh ginger
  • 2 green onions, for garnish
  • 4 cups beef broth

Steps

    1. Preheat oven to 350°F. Combine in small bowl: soy sauce, sugar, chili paste, vinegar, and sesame oil until blended; reserve. Add short ribs to large bowl and sprinkle with flour, salt, and pepper. Toss until ribs are evenly coated.
    2. Heat 1 ½ tablespoons vegetable oil in large Dutch oven on medium-high for 2–3 minutes. Add short ribs (in batches if needed), and sear 3 minutes on each side until browned. Mince sweet onion (1 cup), garlic, and ginger; chop green onions.
    3. Remove short ribs and add remaining 1 ½ tablespoons vegetable oil to same pot. Stir in sweet onions, ginger, and garlic. Sauté 2–3 minutes, stirring often, until vegetables begin to brown. Return short ribs to pot; stir in broth and reserved soy sauce mixture (make sure ribs are covered in liquid, if not add water to just cover).
    4. Cover pot with lid and transfer to oven; bake 2–3 hours until ribs are tender. Skim any excess fat from sauce. Serve ribs garnished with green onion and sauce.

Amount per ⅛ recipe serving: Calories 420, Total Fat 26g, Sat Fat 8g, Trans Fat 0g, Chol 120mg, Sodium 1500mg, Total Carb 14g, Fiber 1g, Sugars 7g, Protein 32g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 15%