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Korean Beer Glazed Short Ribs


  • 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


  • 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.