Korean Beef Short Ribs Recipe
Prep time
Cook time
Total time
A sweet tangy asian short rib recipe with green onions and sesame seeds. Served wrapped in romaine lettuce and a dipping sauce. Adapted slightly from Cooking Slow.
Serves: 4-6 servings
  • 1 small onion, chopped (I used red)
  • 4 garlic cloves
  • 1 cup unsweetened pineapple juice
  • ½ cup pineapple
  • ½ cup soy sauce
  • ¼ cup honey
  • 1 tbsp toasted sesame oil
  • 1 tbsp white wine
  • 3 lb Korean or Butterflied Short Ribs (see notes above)
  • 1 tablespoon sesame seeds, toasted
  • 3 green onions, sliced
  • 8-12 medium romaine lettuce leaves
  • For Dipping Sauce:
  • ⅓ cup soy sauce
  • ⅓ cup rice vinegar
  • 1 tablespoon sugar
  • 2 teaspoons peeled and grated fresh ginger
  1. Preheat oven to 200
  2. Combine first 8 ingredients in food processor and pulse until mostly smooth.
  3. Pour into roasting pan. Put the ribs in marinade and turn to coat.
  4. Roast until very tender. (Andrew recommends 4-5 hours which should be accurate with thinner cuts of meat than mine)
  5. Raise temperature to 450. Baste meat well with sauce and roast 10-15 minutes longer until nice and crispy. May burn quickly at end so keep a close eye on it.
  6. Mix dipping sauce ingredients until sugar dissolves.
  7. Serve with sesame seeds and green onions on top and romaine leaves to wrap the meat in.
Recipe by The Adventure Bite at https://theadventurebite.com/korean-short-ribs/