Fall-Off-the-Bone Korean Short Ribs | Easy BBQ Recipe with Chef Sam Elliott

beef short ribs

🥗Healthier: chicken thighs

💰Cheaper: pork ribs

Chicken thighs reduce fat while pork ribs are more affordable.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat alternative.

pear

🥗Healthier: apple

💰Cheaper: canned pear

Apples are more accessible and provide similar sweetness.

Make a dry rub with smoked sea salt, Korean chili flakes, garlic powder, onion powder, black pepper, and brown sugar in a bowl.

Rub oil on the beef short ribs, then apply the dry rub all over the ribs.

Heat oil in a heavy-based saucepan and sear the short ribs until browned on each side.

Deglaze the pan with beef stock.

Create a cartou with baking paper to cover the short ribs and place it in the pan.

Cover the pan and bring to a boil, then transfer to the oven at 150°C for 2.5 hours.

Prepare the glaze by mixing Gochujang paste, brown sugar, rice wine vinegar, soy sauce, sesame oil, and honey in a bowl.

Baste the short ribs with the glaze and increase the oven temperature to 200°C.

Cook the short ribs uncovered for 20 minutes to caramelize.

Serve with pan juices and garnish with picked mint, coriander, and fresh chili.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens