This Korean Style Short Ribs recipe features beef short ribs marinated in a flavorful blend of soy sauce, brown sugar, green apple, rice wine vinegar, ginger, garlic, and green onion greens. The marinade, blended until smooth, infuses the ribs with a sweet and savory taste. The ribs are marinated for at least 30 minutes, or ideally overnight, allowing the flavors to deeply penetrate the meat.
To cook, the marinated ribs are seared in batches over medium-high heat until caramelized, creating a rich and delicious crust. The ribs are then served hot, accompanied by cooked white rice, and fresh, sliced vegetables such as carrots and cucumber, and garnished with green onions for added freshness and crunch. This dish combines robust flavors with a satisfying texture, making it a perfect centerpiece for a meal.
Korean Style Short Ribs
Ingredients
Short Ribs
- 1-2 lbs beef short ribs cut across the bones
- 2-3 Tbsp oil
Marinade
- ½ cup soy sauce
- ½ cup brown sugar
- ½ green apple peeled and cored
- 2 Tbsp rice wine vinegar
- 3 Tbsp ginger paste or fresh
- 3 garlic cloves
- ¼ cup water or beef broth
- Greens of two green onions
Sides
- Sliced green onions
- Cooked white rice
- Sliced carrots
- Sliced cucumber
Instructions
Prepare the Marinade
- Add all marinade ingredients to a blender.
- Blend for 20 seconds until smooth.
- Taste and adjust seasoning as needed.
Marinate the Ribs
- Place short ribs in a large bowl.
- Cover ribs with the marinade.
- Massage the marinade into the meat.
- Cover the bowl and refrigerate for 30 minutes or overnight for best results.
Cook the Ribs
- Heat a large pan to mediumhigh heat.
- Add 1 Tbsp of oil to the pan.
- Sear the marinated ribs in batches for 23 minutes per side, until caramelized.
- Remove ribs from the pan and repeat until all ribs are cooked.
Serve
- Serve the ribs hot with cooked white rice, sliced carrots, and cucumber.
- Top with sliced green onions.