Max And Eli Sussman'S Korean-Style Short Ribs Recipe

Name: Max And Eli Sussman'S Korean-Style Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup soy sauce; 1/4 cup rice vinegar; 2 tablespoons white vinegar; 1/3 cup tightly packed dark brown sugar; 3 tablespoons sriracha sauce, plus more for serving; 1 tablespoon ground black pepper; 1/2 large yellow onion, chopped; 1 bunch green onions, white and tender green parts only, thinly sliced; 8 to 10 garlic cloves, chopped; 3 pounds Korean-style short ribs; Steamed white rice and hoisin sauce, for serving

Servings: persons

1 cup soy sauce
1/4 cup rice vinegar
2 tablespoons white vinegar
1/3 cup tightly packed dark brown sugar
3 tablespoons sriracha sauce, plus more for serving
1 tablespoon ground black pepper
1/2 large yellow onion, chopped
1 bunch green onions, white and tender green parts only, thinly sliced
8 to 10 garlic cloves, chopped
3 pounds Korean-style short ribs
Steamed white rice and hoisin sauce, for serving

1
In a large bowl, whisk together the soy sauce, 1 cup water, the vinegars, brown sugar, sriracha, and pepper. Add the yellow onion, green onions, and garlic and stir to blend well. Add the short ribs and turn to coat well with the marinade. Cover with plastic wrap and let marinate in the refrigerator for at least 12 hours or, preferably, 24 hours.
2
Line a large, heavy-duty baking sheet with foil. Remove the ribs from the marinade and shake off the onions and garlic. Place on the prepared baking sheet and let come to room temperature (this could take up to an hour).
3
Preheat the broiler. Broil the ribs until the surface of the meat begins to caramelize, 5 to 7 minutes. Remove from the broiler, turn, slide back under the broiler, and broil until cooked through, about 5 minutes longer. Remove from the broiler and serve right away with rice, hoisin sauce, and additional sriracha.

420

kcal

Calories

Fat

Carbs

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 11 ingredients. The key ingredients include: 1 cup soy sauce, 1/4 cup rice vinegar, 2 tablespoons white vinegar, 1/3 cup tightly packed dark brown sugar, and more.

Yes, Max And Eli Sussman'S Korean-Style 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.

Max And Eli Sussman'S Korean-Style Short Ribs

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