Get ready to embark on a mouthwatering culinary journey that will transport your taste buds straight to the heart of Korea! These Korean Braised Short Ribs (or Galbi Jjim) are not just a meal - they're a flavor explosion that will make your dinner guests think you've secretly trained with a Korean grandmaster chef. Imagine tender, fall-off-the-bone meat glazed with a rich, sweet, and savory marinade that will have everyone at your table begging for seconds!
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 2 pounds short ribs
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup sesame oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon black pepper
- 2 green onions, chopped
Instructions
- Begin by preparing the short ribs. Rinse them under cold water to remove any excess blood or impurities. Pat them dry with paper towels and set aside.
- In a large mixing bowl, combine the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and black pepper. Whisk the ingredients together until the sugar is fully dissolved and the marinade is well combined.
- Add the short ribs to the marinade, ensuring they are fully submerged. Cover the bowl with plastic wrap or transfer the ribs and marinade to a large resealable plastic bag. Marinate in the refrigerator for at least 1 hour, but preferably overnight for maximum flavor.
- After marinating, preheat your oven to 300°F (150°C). This low and slow cooking method will help tenderize the ribs.
- Remove the short ribs from the marinade, reserving the marinade for later use. In a large oven-safe pot or Dutch oven, arrange the short ribs in a single layer. Sear them over medium-high heat on the stovetop for about 3-4 minutes on each side, or until they develop a nice brown crust.
- Once the ribs are browned, pour the reserved marinade over the ribs, ensuring they are covered. Bring the mixture to a simmer.
- Cover the pot with a lid or aluminum foil and transfer it to the preheated oven. Cook the short ribs for about 2 hours, or until they are fork-tender and the meat easily pulls away from the bone.
- After 2 hours, carefully remove the pot from the oven. Let the short ribs rest for about 10 minutes before serving.
- To serve, place the short ribs on a platter and drizzle some of the cooking liquid over them. Garnish with chopped green onions for a fresh touch.
- Enjoy your Korean Biased Short Ribs with steamed rice or your favorite side dishes!
Tips
- • For the most tender and flavorful results, marinate the short ribs overnight. This allows the marinade to deeply penetrate the meat and break down the tough muscle fibers. • Choose short ribs with good marbling - the fat will render during slow cooking and make the meat incredibly juicy and delicious. • Use a heavy-bottomed Dutch oven or oven-safe pot to ensure even heat distribution and prevent burning. • Don't rush the cooking process! Low and slow is the secret to achieving melt-in-your-mouth short ribs. • If the marinade starts to look too dry during cooking, add a little beef broth or water to keep the ribs moist. • Let the ribs rest after cooking to allow the juices to redistribute, ensuring maximum tenderness and flavor. • For an extra touch of authenticity, serve with steamed white rice and some quick pickled vegetables.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 15g
Protein: 35g
Fat: 40g
Saturated Fat: 16g
Cholesterol: 120mg
