Ingredients:
- short ribs (see note below) 6-10-ish?
- 1 C Soy Sauce (naturally brewed, Kikoman is good)
- 1 C Rice Vinegar
- 1/4 C Sesame Oil
- 1 C-ish Water (enough to bring the braising liquid to 1/2 - 2/3 the way up the ribs)
Optional Ingredients:
- A few Green Onions
- Tbsp of Korean Red Pepper Paste
- Fresh Ginger, sliced into rounds
Directions:
Put the liquids into a heavy pot with a lid and cook at 200º - 225º for at least three hours. Check with a fork until they’re tender but ideally not falling off the bone (unless you like that then cook it for four hrs+). Alternatively put them in a slow cooker and do the same thing. They’re good to eat right away, but arguably better if you let them sit in their cooking liquid overnight in the fridge and then take them out and warm them up in the oven or on the BBQ.
Notes:
- This recipe has a ton of margin so the measurements are really more about proportions and a rough starting point. Adjust as you see fit (some people find these a bit salty)
- Any style of short ribs will do, or probably any braising cut for that matter. I have my ribs separated and then cut into shorter lengths, sometimes called “English Cut” but usually I just describe it to them. Cross cut or “Flanken Cut” is also fine and that’s how Koreans do it so they don’t have to braise it, they just marinate it and then grill it over charcoal. (Kalbi).
- One nice way to eat these is in a lettuce wrap with some pickled chilies or onion and a scoop of this stuff.
Compliments of Kurt
Here is an additional recipe....
- 3/4 cup soy sauce
- 3/4 cup water
- 3 tablespoons white vinegar
- 1/4 cup dark brown sugar
- 2 tablespoons white sugar
- 1 tablespoon black pepper
- 2 tablespoons sesame oil
- 1/4 cup minced garlic
- 1/2 large onion, minced
- 3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)
Here is a Paleo recipe..............
Servings: 4
Preparation time: 15 min. + 4 h.
Cooking time: 2 h.
Here’s a recipe for short ribs that takes you a little off the beaten path: a sweet and savory Korean-inspired marinade featuring Asian pear, garlic, and just enough vinegar to give it a tang. The marinade also uses coconut aminos, a Paleo-friendly substitute for soy sauce with the same taste, but no soy or wheat. You can usually find them in health-food stores or online.
Korean ribs are most famous for their role in barbecue restaurants, and you certainly could use this marinade for barbecue ribs, but I’ve given directions to make the ribs in the oven: just pour the meat and the marinade into a Dutch oven and roast them on low heat until they’re done. It’s an easy way to get irresistibly tender ribs even when you don’t feel like hauling out the grill.
Because the marinating time is so flexible, this is a recipe that fits into all kinds of cooking schedules. Toss it in while you’re making lunch to be ready for dinnertime, or make it up to an entire day ahead. Thanks to the meat-tenderizing magic of a Dutch oven, the cooking is very hands-off, too, so it’s an ideal recipe for the chronically busy. Serve your ribs with cauliflower “rice,” atop a plate of Paleo-friendly noodles, or just with a quick tray of roasted vegetables: just like the main event, the vegetable side doesn’t have to be fancy or complicated to be delicious.
Ingredients
- 4 lbs. beef short ribs;
- ½ cup raw honey;
- ½ cup coconut aminos (sub for soy sauce);
- ½ cup water;
- ¼ cup white wine vinegar;
- 1 Asian pear, peeled and finely grated;
- 4 tbsp. garlic, minced;
- 2 green onions, thinly sliced;
- Freshly ground black pepper;
Preparation
- In a bowl, make the sauce by combining everything but the short ribs. Season with freshly ground black pepper to taste.
- Place the short ribs in a marinating container (glass or plastic) and cover with the sauce. Refrigerate for at least 4 hours and up to 24 hours.
- Preheat your oven to 300 F.
- Place the ribs in a Dutch oven with the marinade.
- Roast in the oven until cooked through and tender, about 2 hours.
- Transfer the ribs to a serving platter and serve.
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