Beef Short Ribs Recipe
Beef short ribs are a classic dish that has been enjoyed by food enthusiasts around the world for centuries. Originating from Korea, this recipe has evolved and gained popularity globally due to its rich flavor and succulent texture.
Equipment
- Mixing bowl for marinade
- Baking dish or roasting pan
- Aluminum foil
- Oven
Ingredients
- 2 pounds of beef short ribs
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Optional: sliced green onions and sesame seeds for garnish
Instructions
- Mix together soy sauce, brown sugar, rice vinegar, sesame oil, grated ginger, chopped garlic, and salt and pepper in a mixing bowl.
- Stir until the marinade is thoroughly mixed and the sugar has dissolved. The beef short ribs should be put in a shallow dish or a sizable plastic bag that can be sealed.
- Make sure the ribs are evenly coated when you pour the marinade over them. For optimal flavor, refrigerate the dish or bag for a minimum of 2 to 4 hours, or overnight if possible.
- Set oven temperature to 325°F, or 160°C.After taking the marinated beef short ribs out of the fridge, allow them to sit at room temperature for around half an hour.
- Move the ribs to a roasting pan or baking dish. Make sure the aluminum foil is securely wrapped around the dish.
- After the dish has been warmed, bake it for two to three hours, or until the flesh is soft and can be easily pulled from the bone.
- In order to give the ribs a minor browning during the final half-hour of cooking, remove the foil.
- After cooking, take the ribs out of the oven and give them some time to rest before serving. If preferred, garnish with sesame seeds and sliced green onions.
- For a full dinner, serve the succulent beef short ribs over steamed rice with your preferred vegetables.