Korean Short Ribs recipe
Keep it simple.
This is the motto that my husband lives by. There are so many great things about the man that I married but the one that is always at the forefront of my mind is how he grounds me and tries his very best to bring me back to this point.
Life is too short for crazy fancy dinners every night. For the first year of our married life, I tried my darndest to cook full recipe meals every night. Detailed shopping lists, panic over forgetting an ingredient at the grocery store. He finally set me down, grilled a piece of chicken in the George Foreman, made some rice and steamed some broccoli and called it dinner.
And over the years we have eaten lots of those simple meals without complaint from us or our budget. But sometimes my heart yearns for the way those fussy foods taste. Layers and layers of flavors. Which is why I was so excited when Cooking Slow showed up on my doorstep this past week. I immediately knew after a quick flip through that these Korean Short Ribs would be happening the next day.
Andrew has put together a stunning cookbook alongside photographer Alan Benson. It’s filled with beautiful photography and perfect dishes like Carrots Slow Baked on Coffee Beans, Coriander Spare Ribs with Cilantro Butter, and Sticky Toffee Pudding.
But the best part? If you keep a well-stocked spice cabinet it’s not a far cry to open up your freezer and pantry and make most of these recipes without a grocery run and without spending hours in the kitchen. (There are a few fancy meals in here too though which is great if you are looking for some recipes you can prepare ahead of time for entertaining.)
Had I not been floundering through my MIL’s kitchen trying to find my ingredients, chasing a toddler, and running in and out to Kevin to help take pictures of the beer he was brewing….this sauce would have been a quick 5-10 minute prep I think. Onions, garlic, soy sauce, sesame oil, pineapple, and honey came together with a few quick pulses in the food processor and were poured over the ribs.
This recipe technically calls for Korean Short Ribs which I realized after the fact is quite a bit different from the traditional style of ribs I used. You can find these in Asian markets easily or give your local butcher a call to see if they have them in stock.
This post and image from The Paupered Chef do a great job showing what a pre-cut Korean Short Rib looks like (they also show some other ways you can prepare these fabulous little cuts of meat).
Photo credit: The Paupered Chef
If you do end up using a regular bone-in short rib as I did, you’ll definitely need to cut the meat off the bone and into pieces. In the craziness, I didn’t read the recipe completely and ended up having to carve the meat off the ribs after about 5 hours and pop it back in the oven for another hour. I cooked it further the next day to a much more tender result too so definitely head the notes on starting with thin pieces of meat.
Andrew also details out how to butterfly your own if you can’t find them locally, as a visual person I found this video to be helpful in understanding his directions.
After hours of this spicy-sweet smell wafting out of the kitchen all day we were more than happy to dig into these.
There is a sauce recipe alongside the primary recipe but in light of the Keep It Simple motto, we just dunked them into the pan juices. There were no complaints there….especially from the two-year-old who couldn’t stand to wait til mommy’s pictures were finished to start sampling.
I highly recommend adding Cooking Slow to your cookbook shelf. It takes a lot for a cookbook to get used these days with all the online recipes but this one has earned a spot on my bookshelf for good!
- 1 small onion chopped (I used red)
- 4 garlic cloves
- 1 cup unsweetened pineapple juice
- 1/2 cup pineapple
- 1/2 cup soy sauce
- 1/4 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:
- 1/3 cup soy sauce
- 1/3 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 the 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.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1045Total Fat: 58gSaturated Fat: 24gTrans Fat: 3gUnsaturated Fat: 33gCholesterol: 227mgSodium: 2201mgCarbohydrates: 67gFiber: 27gSugar: 35gProtein: 77g
Disclosure: We were provided a free copy of this book, no other compensation was received. We do not review all items received and only bring you products we find valuable. All opinions are our own. Affiliate links are included within this post to help pay for the costs incurred to run this site.