By Jane Curran
Korean style beef short ribs are sweet, sticky and totally irresistible. Marinating before cooking makes the meat so tender and infuses it with so much flavour. This recipe for Korean style beef short ribs requires a bit of patience, but they are so worth the wait. Slow cooking results in succulent meat that just melts in the mouth. Making your own Korean marinade is so easy, and this one has a sweet, tangy and savoury flavour that will keep everyone coming back for more. These Korean style beef short ribs are a crowd-pleasing meaty main that is guaranteed to impress at any BBQ or summer party. Serve with a homemade slaw or some pickled cucumber – they’re the perfect kind of thing to cut through the rich flavour of the meat.
- 1kg beef short ribs
For the marinade
- 5tbsp soy sauce
- 3tbsp honey
- 2tbsp sesame oil
- 2tbsp mirin
- 150ml apple juice
- 1 small onion, sliced
- 5 garlic cloves, crushed
- 5cm piece fresh root ginger, grated
- To make the marinade, mix all the ingredients together and season with plenty of freshly ground black pepper. Put the beef short ribs into a large bowl or ziplock bag, then pour over the marinade and leave for 24-48 hrs in the fridge.
- When you’re ready to cook the ribs, heat the oven to 150C. Put the beef and marinade into a large roasting tin, big enough so that the ribs can sit side by side. Cover with foil and bake for 2 hrs 30 mins until tender. Take them out of the marinade and put on the barbecue or under the grill and cook for a few more mins until they are charred and crispy.
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