PurpleButterfly
02-09-2009, 12:19 PM
I made these for Ryan's 18th bday last week (an early celebration for us), and though I've never made short ribs in my life, they were DELICIOUS! I modified a magazine recipe for bbq short ribs and used what I had in the house from trips to the Asian market to create these spicy but not fiery fork-tender ribs. Measurements are approximate.
I used the boneless short ribs from Costco, even at a regular $2.99 lb, they are a yummy bargain.
Kym's Korean Style Spicy Short Ribs
4 tbs chopped garlic
1 lg yellow onion, thickly sliced
4 lbs boneless short ribs
1/3 cup red hot chili oil (Asian market)
2/3 cup rice vinegar
3-4 cups beef stock
Place all ingredients in crock pot in order listed. Set to "high" and cook for 3 hours, then change to "low" setting and let simmer for another 2-4 hours, until meat is wonderfully fork tender but still retaining steak shape. This can be kept on "warm" setting for several hours without meat falling apart, if you need.
Allow to cool, then refridgerate overnight. This will allow flavors to really soak into the meat, and will give you a wonderful fat separation that is super easy to remove the next day. (Short ribs have a lot of fat but this is a way to enjoy them with most of it removed)
Spoon the cold fat off the top, then place meat and broth into a large stovetop pan with a lid. Bring to a slow simmer over med-low heat, keeping covered.
I served them over Korean sticky rice (SO good), with a few big spoonfuls of broth over the meat and rice, then topped with a generous handful of fresh chopped scallions and few twists from the pepper shaker.
Great with any green veggie - I did whole Napa cabbage leaves lightly boiled in chicken stock, and it made a beatiful presentation and yummy meal!
I used the boneless short ribs from Costco, even at a regular $2.99 lb, they are a yummy bargain.
Kym's Korean Style Spicy Short Ribs
4 tbs chopped garlic
1 lg yellow onion, thickly sliced
4 lbs boneless short ribs
1/3 cup red hot chili oil (Asian market)
2/3 cup rice vinegar
3-4 cups beef stock
Place all ingredients in crock pot in order listed. Set to "high" and cook for 3 hours, then change to "low" setting and let simmer for another 2-4 hours, until meat is wonderfully fork tender but still retaining steak shape. This can be kept on "warm" setting for several hours without meat falling apart, if you need.
Allow to cool, then refridgerate overnight. This will allow flavors to really soak into the meat, and will give you a wonderful fat separation that is super easy to remove the next day. (Short ribs have a lot of fat but this is a way to enjoy them with most of it removed)
Spoon the cold fat off the top, then place meat and broth into a large stovetop pan with a lid. Bring to a slow simmer over med-low heat, keeping covered.
I served them over Korean sticky rice (SO good), with a few big spoonfuls of broth over the meat and rice, then topped with a generous handful of fresh chopped scallions and few twists from the pepper shaker.
Great with any green veggie - I did whole Napa cabbage leaves lightly boiled in chicken stock, and it made a beatiful presentation and yummy meal!