Our Galbi Jjim recipe is complete with a mouth-watering, sweet-and-spicy chili garlic sauce. You will love every bite of these delicious Korean Braised Short Ribs!
Course Main Course
Cuisine Korean
Keyword braised korean short ribs, braised short ribs korean, korean braised short ribs, korean short ribs
Peeler for peeling ginger (you can use your knife if you don’t have one)
1 small bowl and 1 large bowl
Dutch oven or large heavy-bottomed pan
Your oven
A microplane or grater
Ingredients
For the Sauce
2Tbsp.chili garlic sauce
1 ½tsp.sesame oil
¼cuplow-sodium soy sauceor Tamari if gluten free
¼cupbrown sugar
4tsp.rice vinegar
For the Short Ribs
6clovesgarlic
8scallionsor ½ an onion
1inchfresh ginger
3Tbsp.olive oilsplit
1 ½ - 2lbs.boneless beef short ribs
¼cupflouror gluten free flour blend if gluten free
2cupsbeef brothsplit
¼tsp.kosher salt
¼tsp.pepper
Instructions
Heat oven to 350°F.Mince 6 cloves of garlic and 8 scallions or ½ an onion (any color). Peel a 1-inch portion of ginger root. Set aside.Combine 2 Tbsp. chili garlic sauce, 1 ½ tsp. sesame oil, ¼ cup low-sodium soy sauce or Tamari, ¼ cup brown sugar, and 4 tsp. rice vinegar in a small bowl. Whisk until completely combined.
Place the short ribs in a bowl. Sprinkle them with ¼ cup flour and toss until the ribs are coated.Heat a cast iron Dutch oven or large heavy-bottomed pan to medium-high on the stove top. Add 1 Tbsp. oil.Once the oil is hot (it should sizzle as the meat hits it) add half of the short ribs along with a pinch of salt and pepper. Saute the ribs for 3-4 minutes per side until completely seared. Remove from pan and set aside. Repeat this process with the second half of the ribs.
Turn the heat to medium and add another Tbsp. of olive oil. Add the minced garlic and onions to the pan. Grate a 1-inch portion of ginger. Saute for 2-3 minutes, stirring often.Return the seared short ribs to the pan. Pour the prepared sauce over the top along with 1 cup of beef broth. Stir the sauce together. Make sure the ribs are completely submerged in the braising liquid.
Cover the Dutch oven and bake for 1 hour. Remove from oven and add ½ cup of beef broth. Cook for 1 more hour, covered.Remove and add another ½ cup of beef broth. Return and cook for another 30 minutes, covered. Cooking times may vary slightly depending on the thickness of the ribs. Once the ribs are tender, remove from the oven and serve.
Video
Notes
Make it gluten free: To keep this recipe gluten free use Tamari or a soy sauce alternative and a gluten free flour blend instead of flour.
Fall-apart tender: The short ribs are done when they are easily cut with a fork or knife.