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 short ribs recipe, green onions, romaine lettuce, dipping sauce, instant pot, dinner, slow cooker, recipe, easy dinner, easy dinner recipe, weeknight dinner, Asian, Korean beef, Korean, beef short ribs, ribs
Prep Time 10 minutesminutes
Cook Time 6 hourshours
Total Time 6 hourshours10 minutesminutes
Servings 4-6 servings
Calories 1045kcal
Author Dani Meyer
Ingredients
1small onion choppedI used red
4garlic cloves
1cupunsweetened pineapple juice
1/2cuppineapple
1/2cupsoy sauce
1/4cuphoney
1tbsptoasted sesame oil
1tbspwhite wine
3lbKorean or Butterflied Short Ribs see notes above
1tablespoonsesame seeds toasted
3green onions sliced
8-12medium romaine lettuce leaves
For Dipping Sauce:
1/3cupsoy sauce
1/3cuprice vinegar
1tablespoonsugar
2teaspoonspeeled and grated fresh ginger
Instructions
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.