Korean Kalbi Short Ribs

No Need To Go To A Korean Restaurant To Get These Delicious Short Ribs!
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 2 hours, 30 minutes

3-4 lbs. beef short ribs
1 cup soy sauce
1 cup pear juice
1 cup apple juice
1 cup water
3/4 cups Mirin
1 cup brown sugar
1 Asian pear, peel & grated (optional)
2 tbsp vegetable oil
1 tsp sesame oil
3 garlic cloves, pressed
1 tsp ginger, grated
1 tsp lemon grass, puree
1/4 tsp pepper
2 large carrots, peeled & chopped
1/2 onion, peeled & chopped
1 tbsp green onions, chopped
cooked rice

Cooking Tools
Dutch oven
Hand strainer

Place vegetable oil in heated dutch oven, sear short ribs on all sides until browned.  Remove short ribs to a platter.  Pour soy sauce, pear juice, apple juice, water, Mirin, brown sugar, grated Asian pear, sesame oil, garlic, ginger, lemon grass and pepper.  Bring liquid to a rolling boil and then reduce to a low heat.  Add back in the seared short ribs, place lid on and cook for 1 hour, 15 minutes.  Place carrots and onions into the Dutch oven with the short ribs, cover with lid and cook an additional 1 hour.  Remove short ribs to a platter and carrots & onions to a separate bowl. Skim off excess oil from the braising liquid and strain your liquid before pouring back over the short ribs. Serves with hot rice and the side of carrots and onions. Garnish short ribs with chopped green onion.  Cook’s Note: If the short ribs are large, have your butcher cut the ribs in half.
Serves 4

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