|Korean BBQ Beef short ribs|
Here is what you will need (full printable recipe at the end)
4 to 4 1/2 lbs beef short ribs
1/4 cup chopped green onions with tops
1/4 cup tamari or soy sauce
1/4 cup beef broth or water
1 Tablespoon packed brown sugar
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
1/2 teaspoon black pepper
2 teaspoons Asian sesame oil
2 teaspoons sesame seeds, toasted
First, I went on a quest for beef short ribs. I had to try several different stores before I even found them (Winco). They look a little strange as they are square cuts of beef with the bone still in them. The package I found was only around 3 lbs but since I was not cooking for that many, it worked out ok for us. The original recipe calls for 4-4 1/2 lbs. Place the beef short ribs in the bottom of the crock pot
|This is my first attempt cooking a recipe with these bad boys. It's hip to be square...|
By the way, do NOT confuse these with something called Korean short ribs, sometimes called Kalbi or "Flanken" ribs, which are flat and long with the bones still in them.
|With a Jedi wave of my hand I say "these are not the ribs you are looking for"....|
Now that the fat stubby square short ribs are in the crock pot, it is time to work on the sauce. Chop up 1/4 cup of green onions (I did a little bit more) and toss them in the bowl.
|I saved a few of the tips for a fancy garnish at the end|
|They also said you could add tamari (fancier soy sauce) but I used regular soy sauce since I had it on hand|
Add 1/4 cup beef broth
|They said you could also use plain water but I would go with beef broth for the flavor factor|
Next add 1 tablespoon of packed brown sugar
|sugar sugar... aw honey honey|
|Took my little garlic zoom for a spin. I still love that lil' gadget!|
|Spices... they are the "spice" of life. Deep thoughts.|
Okay, stir that around until combined.
Then dump the mixture over your waiting beef short ribs
|I was worried this would not be enough flavor or sauce, but the meat cooks down and makes a broth as it slow cooks.|
After 7 or 8 hours on low, the meat should be falling off the bones. This is a good sign. You want to pull the meat out of the liquid and set it on a plate.
|The meat was so tender it literally slipped off the bones|
|Mmmm meat. This reminded me a lot of the texture and taste of roast beef.|
Let the cooking liquid in the crock pot stand five minutes (the same five minutes you are chopping up the meat into chunks) and allow the fat to rise. Skim the fat off the liquid and discard. Now you want to add 2 teaspoons of Asian sesame oil to the liquid.
|This will really give the sauce a great flavor|
|Feel free to taste the meat here. Add more salt, pepper, seasonings to taste. I also added a few more dashes of soy sauce|
Turn the heat on medium and keep an eye on the pan. Shake or stir them up every once in a while. They will start to turn a golden brown color.
They can go from golden brown to burnt quickly so once you get a golden color pull them off the heat and let them cool.
After that it's time to assemble your dish. Put down a scoop or two of white rice. Top with the lovely meat and sauce mixture. Top with sesame seeds and you are done. For an extra fancy presentation, add a few extra diced green onions or some slender onion tops just for show.
|My first attempt at Korean BBQ beef short ribs over rice|
This turned out really good! Beef short ribs are a bit of a cheaper cut of meat, making this an affordable family meal, and the Asian seasonings really made this dish a winner. Hubby rather enjoyed it as well, and was very pleased it had made the 31 nights of different dinners menu. It also made great leftovers to take to work the next day. Full printable recipe found here. Enjoy!
Oh that looks SO good! I miss the Korean BBQ restaurants I used to go to in L.A. I may have to shop for short ribs soon. Mmmm!
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