Recipes Main Courses Beef and Veal Korean-Style Short Ribs

Korean-Style Short Ribs

Prep Time: 25 minutes
Cook Time: 10 minutes
Servings: 4

Chef Eli Sussman loves going out for Korean barbecue. While a huge part of the experience is sampling all of the never-ending banchan that come to the table, the meat is the king of the meal. He and his brother, Max, created these marinated short ribs that are as flavorful as anything they’ve tasted at a restaurant. Marinate these ribs overnight, pick up some kimchi on your way home, and you’ve got the perfect Korean-style date night without the smelly clothes.

Ingredients:

  • 1 cup soy sauce
  • 1 cup water
  • 1/4 cup rice vinegar
  • 2 Tbs. white vinegar
  • 1/3 cup firmly packed dark brown sugar
  • 3 Tbs. Sriracha sauce, plus more for serving
  • 1 Tbs. freshly ground pepper
  • 1/2 large yellow onion, chopped
  • 1 bunch green onions, white and tender green portions only, thinly sliced
  • 8 to 10 garlic cloves, chopped
  • 3 lb. Korean-style short ribs 
  • Steamed rice for serving
  • Hoisin sauce for serving

Directions:

In a large bowl, whisk together the soy sauce, water, rice vinegar, white vinegar, brown sugar, the 3 Tbs. Sriracha and the pepper. Add the yellow onion, green onions and garlic and stir to blend well. Add the short ribs and turn to coat well with the marinade. Cover with plastic wrap and let marinate in the refrigerator for at least 12 hours or, preferably, 24 hours.

Line a large, heavy-duty baking sheet with aluminum foil. Remove the ribs from the marinade and shake off the onions and garlic. Place on the prepared baking sheet and let come to room temperature (this could take up to 1 hour).

Preheat a broiler.

Broil the ribs until the surface of the meat begins to caramelize, 5 to 7 minutes. Remove from the broiler, turn the ribs over, slide back under the broiler and broil until the ribs are cooked through, about 5 minutes more. Remove from the broiler and serve immediately with the rice, hoisin sauce and more Sriracha. Serves 2 to 4.

Adapted from This is a Cookbook, by Max Sussman and Eli Sussman (Olive Press, 2012).