Braised Korean Beef Short Ribs

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The other day I got a flat tire. This was my first flat tire and typically when these things happen, I would tell my husband and new tires would magically appear (like, for him, new recipes for dinner magically appear!). This time, though, he was on a flight to China, so I was stranded… At least until he landed in Shanghai.

It was Sunday and I had planned on going to the grocery store to fill the cabinets with goodies for some new recipes that had been in my head for the better part of the week, but with the flat tire, I took stock of what I had and, pleasantly found I had the makings of a really delicious braised Korean short ribs dish.

Korean grilled short ribs are one of the most popular dishes in Korean restaurants. The ribs have a combination of sweet and savory flavors, which I like a lot. Traditionally, korean pear is used as a tenderizer, but I decided to go with a pineapple instead to add more tropical flavor. First, I seared the ribs in a pan and then braised the ribs in the oven for couple of hours until they fork tender and practically falling off the bone. The taste is simply fantastic, salty and sweet at the same time, flavored with garlic, onion, ginger, pineapple, orange and soy sauce. Serve it with rice, sesame seeds, green onions and sliced jalapeño peppers if desired.

By the way, my husband landed and organized new tires for me, so I hopefully will get to those other recipes this week!

I am bringing this sticky goodness to Angie’s Fiesta Friday!

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Braised Korean Beef Short Ribs

  • Servings: 2-4
  • Difficulty: easy
  • Print

Ingredients:

  • 2-2 1/2 pounds of beef short ribs
  • salt and pepper
  • olive oil

Braising Sauce:

  • 1/2 cup soy sauce
  • 1/4 cup cooking wine or rice vinegar
  • 1/3 cup fresh orange juice and zest from 1 orange
  • 1/2 cup pineapple, fresh or frozen and thawed, peeled, cored and sliced
  • 1 tablespoon sesame oil
  • 1/4 cup onion, chopped
  • 4 garlic cloves, chopped
  • 2 tablespoons fresh ginger, chopped
  • 1/4 cup brown sugar, packed
  • 3/4 teaspoon crushed red pepper

To serve:

  • toasted sesame seeds and chopped green onions
  • white rice

Directions:

  1. Preheat oven to 325°F.
  2. Pat the meat dry and sprinkle with salt and pepper. Heat a large Dutch oven with oil over medium-high heat. Brown the meat in batches and remove to a plate. Add more oil, as necessary.
  3. Meanwhile, combine the ingredients for braising sauce in a food processor or blender and pulse it to grind. Pour over the ribs, cover with foil, and braise for about 2 hours, or until the meat is fork tender and practically falling off of the bones.
  4. Serve ribs with sauce, rice, toasted sesame seeds, and green onions. Enjoy!

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53 thoughts on “Braised Korean Beef Short Ribs

  1. That looks amazing, Olga! I love, love Korean food! And this is my most favorite way of cooking short ribs! Except I didn’t even think of using pineapples! Duh! And you know how I love pineapples. Look at my gravatar and now my favicon! 🙂

  2. I promised myself that I will not browse FF if I have not taken my meal. I did finished my meal 30 minutes ago and now I am hungry again. Your dish makes me hungry, Olga. This looks really good! 😀 Thanks for sharing & happy FF.

  3. Wow – those ribs look SO good! Your flat tire story made me smile because I totally depend on my husband…I have no clue how to change a flat. And once I drove all the way home on one not even knowing! My co-worker said he was honking at me to tell me I had a flat and I was completely oblivious. I must have been in another world…I never even noticed him honking at me. Anyway, thank you for sharing this yummy recipe with us at #FoodieFriDIY…I’m pinning and sending some foodie love your way!

  4. Thank you so much for sharing the recipe! I have a question if you don’t mind. How was the pineapple prepared–was it pulverized or diced?

    • Hi Bernie, i used fresh pineapple that i peeled, cored and sliced, but you can use frozen (thawed) as well. then all the ingredients for braising sauce go into the food processor or blender including the pineapple. Pulse it to grind until smooth. let me know if any other questions. Thanks Olga x

  5. Pingback: Munching Mondays #37 » Skinny Sweets Daily

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