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.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2020/08/korean-bbq-braised-short-rib/