Korean BBQ Braised Short Rib

August 13, 2020  •  Easy Entrees, Meat & Poultry

Roy Choi made Korean BBQ famous when he launched his Korean-Mexican taco truck called Kogi in LA. He is considered one of the founders of the food truck movement, and was the first food truck chef to be named a Best New Chef by Food & Wine magazine. I’m always looking for new ways to cook staples – like short ribs – and when I found his recipe for a Braised Short-Rib Stew that touted Korean BBQ flavors, I was intrigued. I adapted his recipe to make just short ribs without the addition of starchy vegetables he includes to make a stew, then used the cooking juices to make a Mushroom and Bok Choy Fried Rice to go with them (that recipe will post next). Short Ribs are best made the day before so that you can then refrigerate them to firm up the fat which can be removed in one thick layer the next day.

Korean BBQ Braised Short Rib
Prep time
Cook time
Total time
Adapted from Roy Choi in The NY Times
Serves: 4 to 6
  • 1 small bunch scallions, trimmed and roughly chopped
  • 1 ½ cups soy sauce
  • ¼ cup chopped fresh ginger
  • 1 small yellow onion, roughly chopped
  • ½ cup garlic cloves, peeled (about 2 heads)
  • ½ cup granulated sugar
  • ½ cup mirin
  • 1 orange, peeled
  • ½ cup apple juice
  • 4 pounds bone-in beef or bison short ribs
  1. Combine all of the ingredients except the short ribs in a blender and blend until smooth. Pour the sauce into a Dutch oven then nestle the short ribs into the sauce and add enough water (about 2 cups) to ensure they are fully covered. Bring to a boil, cover, reduce to simmer, and cook until falling from the bone tender, about 4-6 hours.
  2. Remove the short ribs to a cutting board and let them sit for a few minutes until they have cooled enough to handle. Remove the bones, excess fat, and any gristle and discard. Place the short ribs in a covered container and cover with the sauce. Put the rest of sauce in a large bowl or measuring cup. Place both in the refrigerator overnight.
  3. The next day, remove the fat that has risen to the top of the ribs and sauce and discard it. Reheat the short ribs in the microwave before serving. Reserve the extra sauce to make fried rice and to serve alongside the short ribs at the table.


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