Korean Beer Glazed Short Ribs
Jackie Dodd-Mallory
(Senior Editor)
Korean Beer Glazed Short Ribs
Do you also get anxiety over the most obscure things? Like when someone asks you what your favorite [random category] is? I don’t like this, it makes me panic and second-guess all my life choices. The truth is, I DON’T have a favorite beer, or vacation spot, or color.
But I DO have favorites when it comes to more obscure things, like grocery checkout ladies, and spatula brands. I also have a favorite cooking style, but not the way you think. Because I won’t say "French" or "Mediterranean" it’s even more random.
It’s "sounds really fancy but it’s super easy." That’s a category, I promise, and it’s my favorite. These short ribs are it, and I cooked them because my regular grocery store always sells flanken-style short ribs. I hate going to new and unfamiliar grocery stores because I have this unreasonable feeling that everyone is looking at me as if I don’t belong there and why am I not at my usual spot that’s obviously why I can’t find the soy sauce! See, I panic over the most random situations. I can get stuck in the drug smuggling capital of Spain and be just fine, but new grocery stores make me uneasy. That’s why I stick to my favorite, it also has my favorite checkout lady.
Korean Beer Glazed Short Ribs
Ingredients
- 2 lbs flanken style short ribs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons cornstarch
- 2 tablespoons olive oil
- 3 cloves garlic grated with a microplane
- 1 teaspoon ginger grated with a microplane
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce low sodium
- 1 tablespoon brown sugar
- 1 tablespoon chili oil
- ½ cup stout beer
Instructions
- Preheat the oven to 275°F.
- Sprinkle the short ribs on all sides with salt and pepper, then dredge in cornstarch.
- Heat the olive oil in a large braiser (or oven-safe pan with a lid), sear the short ribs on all sides, remove from heat.
- Stir together the garlic, ginger, sesame oil, soy sauce, brown sugar, chili oil, and beer.
- Pour over the short ribs. Cover and add to the oven for one hour.
- Remove the lid, turn the short ribs over, cook for an additional hour.
- Remove from oven, add to a serving plate, drizzle with pan sauce.
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