Korean Short Ribs

Tweet

Korean Short Ribs have been a journey for us. The first couple of times we cooked them I wasn’t a big fan. I thought they were too chewy and not worth the effort. But, I was convinced that I was missing something so we tried a number of cooking methods and recipes. Our favorite cooking method ended up being in the sous vide. But a quick cook on an extremely hot grill is great as well. This particular recipe results in tender meat candy that’s full of flavor.

Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to10 inches in length, lined on 1 side with 1/2-inch thick rib bones. Both versions are very rich due to the amount of fat and cooked correctly they’re both indulgent treats.

These Korean Short Ribs are great with roasted broccoli drizzled with balsamic vinegar along with basmati rice pilaf. We figure 3-4 short ribs per person. But, be sure to make more than you think you might need because they’re so tasty. If you happen to have leftovers they’re great in a stir fry or in fried rice.

Korean Short Ribs

Vickie Young

These Korean Short Ribs cooked sous vide and then seared on a grill over high heat result in tender meat candy that's full of flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 day d

Marinate 8-24 hours 1 day d

Total Time 2 days d 15 minutes mins

Course Main Course

Cuisine Asian

Servings 4

Equipment

• Sous Vide device

Ingredients

  

• ½ cup soy sauce
• ¼ cup brown sugar
• ½ cup green onions sliced
• 2 tbsp toasted sesame oil
• 2 tbsp fresh ginger peeled and grated
• 4 cloves garlic minced
• Sriracha to taste
• 2 lbs flanken short ribs
• Toasted sesame seeds
• Green onions sliced

Instructions

 

• Combine the soy sauce, brown sugar, green onions, sesame oil, grated ginger, garlic and sriracha in a bowl.
• Whisk well and pour ¼ cup into a separate container, cover and set aside for serving.
• Add short ribs and marinade to a vacuum seal bag or zip top bag, evenly distribute to coat meat.
• Refrigerate 8-24 hours.
• Bring sous vide water bath to 165 degrees and add sealed meat to water, cook 24 hours.
• Remove meat from sous vide water bath, remove from marinade and pat dry with paper towels.
• Heat a lightly oiled grill pan over high heat to almost smoking, sear short ribs on both sides 1-2 minutes per side.
• Serve immediately with reserved marinade mixture, sesame seeds, and sliced green onions.

Keyword Beef, dinner, Easy, Main Dish, recipe