Korean Short Ribs Recipe

Name: Korean Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Short Ribs; 4 pounds beef short ribs (8 to 10 ribs); 1/2 Asian pear, peeled and finely chopped; 1 small shallot, finely chopped; 8 garlic cloves, finely chopped; Salt and freshly ground black pepper; 1/4 cup canola or grapeseed oil; Glaze; 1/3 cup honey; 1/3 cup mirin (sweet rice wine); 1/3 cup soy sauce; 1-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and thinly sliced into rounds; 1 Fresno chile, thinly sliced into rounds; 1 tablespoon granulated sugar

Servings: persons

Short Ribs
4 pounds beef short ribs (8 to 10 ribs)
1/2 Asian pear, peeled and finely chopped
1 small shallot, finely chopped
8 garlic cloves, finely chopped
Salt and freshly ground black pepper
1/4 cup canola or grapeseed oil
Glaze
1/3 cup honey
1/3 cup mirin (sweet rice wine)
1/3 cup soy sauce
1-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and thinly sliced into rounds
1 Fresno chile, thinly sliced into rounds
1 tablespoon granulated sugar

1
2. Make the glaze: In a small saucepan set over medium-high heat, bring the honey, mirin, soy sauce, ginger, chile and sugar to a boil. Turn off the heat and divide the glaze between two small bowls.
2
3. Place the short-rib bones on a rimmed baking sheet. Take about an egg-size portion of the meat mixture and mold it halfway around the topside of one of the bones. Repeat with the remaining meat and bones. Cover with plastic wrap and refrigerate.
3
4. Preheat the oven to 400u00b0. Place a wire rack in a rimmed sheet pan and set aside. Into a small bowl, add the oil. Heat a grill pan over high heat until nearly smoking, about 2 minutes. Brush the pan with some oil and grill the short ribs in batches until they're nicely marked, 3 to 4 minutes. Transfer the ribs to the wire rack, grill-marked side up, and brush with some of the glaze from one of the bowls. Cover the second bowl of glaze with plastic wrap and set aside (to be used for finishing the ribs).
4
5. Place the baking sheet in the oven and cook the ribs until they're still pink on the sides, about 10 minutes. Brush the short ribs with more glaze from the first bowl and continue cooking until they're completely cooked through (when the meat has gently separated from a bone, there should be no signs of pinkness), about 15 minutes. Discard any remaining glaze from the first bowl. Spoon some glaze from the second bowl (the unused glaze) over the ribs, place the ribs on a platter and serve with the remaining glaze on the side.

1544

kcal

Calories

Fat

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Short Ribs, 4 pounds beef short ribs (8 to 10 ribs), 1/2 Asian pear, peeled and finely chopped, 1 small shallot, finely chopped, and more.

Yes, Korean Short Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korean Short Ribs

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