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Korean Beef Short Ribs with Perfect Jasmine Rice

Prep Time2 hours 59 minutes
Cook Time2 hours 59 minutes
Course: Main
Cuisine: Asian
Calories:
Author: Chris Scheuer

Ingredients

  • For the sauce:
  • ⅓ cup low sodium soy sauce (be sure to use low sodium soy sauce otherwise later when you reduce the sauce for drizzling, it will be way too salty)
  • ¼ cup rice vinegar
  • 2 cups apple juice possibly more
  • ½ cup brown sugar
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh ginger roughly chopped
  • 4 cloves fresh garlic roughly chopped
  • 1 teaspoon chile garlic sauce
  • 1 bunch green onion roughly chopped, reserve 2 onions for gremolata
  • ½ cup cilantro roughly chopped (I use the stems and lower leaves for
  • here and reserve the tops for the gremolata)
  • For the short ribs:
  • 3 pounds boneless beef short ribs
  • 2 tablespoons all purpose flour
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt
  • 2 tablespoons olive oil
  • For the gremolata:
  • ¼ cup fresh cilantro finely chopped
  • 2 tablespoons fresh mint leaves finely chopped
  • 1 teaspoon fresh ginger finely chopped
  • zest of 1 lime use a fine zester or finely chop the zest
  • 1 teaspoon sesame seeds
  • 2 reserved green onions, finely chopped

Instructions

  • Preheat oven to 275º.
  • Combine all sauce ingredients and mix well. Set aside.
  • Combine flour, salt and pepper in a large bowl. Add short ribs and toss to coat ribs with flour.
  • Heat the oil in a Dutch oven over medium-high heat. When oil is hot, add the ribs and sear for 4 to 5 minutes on each side, until well browned.
  • Add soy sauce mixture and bring to a boil. Cover tightly and place Dutch oven in preheated oven for 2 ½ to 3 hours or until the ribs are tender enough to be easily pierced with a fork. Check about half way through baking time to make sure that liquid is covering beef. If needed add more apple juice.
  • When meat is tender remove ribs from sauce. Place Dutch oven on stove top and bring sauce to a boil over high heat. Reduce heat to medium and continue boiling until the liquid reduces to half its original volume, 20 to 30 minutes. Return ribs to sauce and keep warm until serving time or allow to cool and refrigerate. Can be made 1-2 days ahead. Warm over low heat before serving.
  • For gremolata, combine all ingredients and mix well. Can be made 4-6 hours ahead and refrigerated.
  • To serve place ribs on serving platter or individual plates. Drizzle with sauce. Sprinkle liberally with gremolata and ENJOY!