Korean Beef Short Ribs Recipe

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.

Keyword recipe, easy dinner, easy dinner recipe, weeknight dinner, Asian, Korean beef, Korean, beef short ribs, ribs, short ribs recipe, green onions, romaine lettuce, dipping sauce, instant pot, dinner, slow cooker

Prep Time 10

Cook Time 6

Total Time 6 10

Servings -6 servings

Calories 1045kcal

Author Dani Meyer

Ingredients

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

Instructions

Preheat oven to 2002.
Combine first 8 ingredients in food processor and pulse until mostly smooth.
Pour into roasting pan. Put the ribs in the marinade and turn to coat.
Roast until very tender. (Andrew recommends 4-5 hours which should be accurate with thinner cuts of meat than mine)
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.
Mix dipping sauce ingredients until sugar dissolves.
Serve with sesame seeds and green onions on top and romaine leaves to wrap the meat in.

Nutrition