Craving a hearty dish that’s bursting with umami and melt-in-your-mouth texture? These Oven Braised Korean Beef Short Ribs are the ultimate comfort food, slow-cooked to perfection in a rich, savory-sweet marinade.
Place the flour, salt and pepper in a pie dish or pan.
¾ Cup Flour, 1 teaspoon Kosher Salt, ½ teaspoon Black Pepper
Coat each rib on all sides with the flour mixture and set aside.
8 Beef Short Ribs
Heat a dutch oven (this is our absolute favorite) or oven safe pot over medium high heat with a few drizzles of olive oil. Add 3-4 ribs at a time, browning on each side and remove to a plate.
Olive Oil
Wipe out any black flour if there is any, leaving any browned bits in the pan.
Prepare the braising liquid in a glass measuring cup adding all the ingredients except the green onions, garlic and ginger.
1/4 Cup Rice Wine Vinegar , 2 Limes, 1/4 Cup Lime Juice, 1 Tablespoon Gochujang, 1/4 Cup Soy Sauce, 1/4 Cup Brown Sugar, 1 Tablespoon Sesame Oil , 1 teaspoon Bouillon, 1 1/2 Cups Water
Add a drizzle of oil if the pan is dry, tilting to coat the pan.
Sauté the green onions, garlic and ginger over medium heat, stirring often.
4 Cloves Garlic, 1 teaspoon Ginger, 3 Green Onions
Quickly add the liquids into the pot, scraping the browned bits up off of the bottom of the pan using a wooden spoon.
Return the ribs to the pot and reheat to a boil.
Place the lid on the dutch oven and carry it to the oven, arranging it on the very center rack.
Cook the ribs with the lid on for 2 1/2 hours, checking the meat to be sure it is tender and there is enough liquid at this point. If the meat is not tender, return to the oven for another 20-40 minutes. We've never had to do this, but if you do, just keep an eye on it.
Carefully take the pot out of the oven and spoon liquids over the ribs. Top with garnishes and serve over Jasmine Rice.
1 Chili Pepper, Green Onions, Sesame Seeds, Rice, 1 Tablespoon Cilantro
Notes
Reduce the oven temperature to 325 if:
you are using a pot other than a dutch oven or
your pot is larger than 3 quarts or
your oven cooks hot
Depending on the thickness of the ribs, they could need up to an hour of additional baking time, adding more water if the pot gets too dry. We have yet to have this happen, but just a heads up.
Nutritional facts do not include rice
Braised ribs will keep for 3-4 days in the refrigerator.