Korean braised short ribs PDF Print E-mail

Korean Braised Short Ribs

Serve this with cooked cellophane noodles, dipped into the cooking sauce.

4 pounds beef short ribs, cut into pieces
2 cloves garlic, chopped
1/2 cup soy sauce
1/4 cup chopped onion
2 tablespoons granulated sugar
2 tablespoons ground sesame seed*
2 teaspoons chopped ginger root or 1/2 teaspoon ground ginger
1/2 teaspoon pepper

Trim fat from beef ribs; place beef in shallow non-reactive dish. Mix remaining ingredients; pour over beef. Cover and refrigerate, turning occasionally, 24 hours.

Drain beef, reserving marinade. Cook beef in 4-quart Dutch oven over medium heat until brown; drain. Pour marinade over beef. Cover and bake at 350 degrees F until tender, about 2 hours.

Yields 4 to 6 servings.

* Ground sesame seed is available in Oriental food specialty stores and some supermarkets. Whole sesame seed can be ground in the blender: 1 tablespoon whole sesame seed yields 2 tablespoons ground sesame seed.

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INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
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  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
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