Korean-Style Short Ribs
This Asian-inspired beef short ribs recipe offers a tantalizing blend of savory and slightly sweet flavors, creating juicy, tender meat with a caramelized finish. Marinated in a rich concoction of sake, soy sauce, honey, and aromatic spices, these succulent ribs are broiled to perfection, delivering a mouthwatering experience with each bite. Garnished with green onions for a fresh finish, this dish is sure to become a favorite at your dinner table. Serve it up to impress your guests or enjoy a cozy meal with your loved ones.
— Constant Cookbook
Ingredients
- 1/2 cup sake or dry white wine
- 3/4 cup reduced-sodium soy sauce
- 1/4 cup Thai or Vietnamese fish sauce
- 1/4 cup honey
- 2 Tbs. peanut oil
- 1 tsp. Asian sesame oil
- 7 large garlic cloves, minced
- 1 Tbs. peeled and minced fresh ginger
- 5 green onions, white and light green portions, minced
- 1 cup water
- 5 lb. flanken-cut beef short ribs, cut 1/2 inch thick, patted dry
- 3/4 tsp. freshly ground pepper
- 1/2 tsp. Chinese five spice
Instructions
- In a large baking dish, combine the sake, soy sauce, fish sauce, honey, peanut oil, sesame oil, garlic, ginger, half of the green onions and the water and mix well. Add the ribs and rub on all sides with the mixture. Let stand at room temperature for 2 hours or preferably overnight in the refrigerator, turning the ribs once or twice.
- Remove the ribs from the dish and discard the marinade. Place the ribs on a rack on a baking sheet. Let come to room temperature and air-dry for about 30 minutes.
- Preheat a broiler.
- Season the ribs all over with the pepper and Chinese five spice. Transfer the rack to a roasting pan. Place under the broiler about 3 inches from the heat source and cook the ribs, turning once, until nicely browned and sizzling on all sides, about 6 minutes per side.
- Leave the ribs whole or, if desired, cut them between the bones into smaller pieces. Garnish with the remaining green onions and serve immediately. Serves 6.
- <b>A note from the butcher:</b> Short ribs can be cut between the ribs (English cut) or across the ribs (flanken cut). Each slab of short ribs has a thick end, which has more meat, and a smaller end, which has less meat. Ask for your short ribs to be cut from the thick end and for the excess surface fat to be trimmed.
- &mdash; Tanya Cauthen, Belmont Butchery, Richmond, VA
- Adapted from Williams-Sonoma <i>The Cook and The Butcher</i>, by Brigit Binns (Weldon Owen, Inc., 2011).
Yield
Serves 6.
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