Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...
If you've ever been to a Korean restaurant, you've probably had (or smelled) true Korean short ribs. Unlike regular ribs, these are simmered in a rich, fragrant mixture of soy sauce, fish sauce and tons of garlic, which gives each bite an amazing depth of flavor and makes them literally fall off the bone.
Once you make these ribs, you'll never want any other kind again, trust us. The meat is so tender, it practically falls off the bone. Plus, the sauce gives each rib a robust and insanely delicious taste. If you're making these for a party, double or even triple the recipe. They'll be gone in seconds!
Drool-worthy Korean short ribs recipe
3-1/2 pounds beef short ribs (about 4 ribs)
2 tablespoons extra-virgin olive oil
Salt and pepper
1/4 cup low-sodium soy sauce
2-1/2 tablespoons fish sauce
1 cup dark beer
3 cups low-sodium beef broth
3 cloves garlic, minced
1 medium onion, sliced
2 teaspoons chili pepper paste
1 teaspoon Sriracha sauce
Fresh basil for garnish
Preheat oven to 350 degrees F.
In a large Dutch oven (we used this Le Creuset pan), heat the oil over medium-high heat. Salt and pepper the ribs and then place in the oil. Brown on each side, about 4 minutes. Remove from heat and add in soy sauce, fish sauce, beef broth, minced garlic, onion, chili pepper paste and Sriracha. Stir to combine.
Cover the pot and bake for about an hour or until ribs are bone tender. Serve with a garnish of fresh basil.