While I enjoy traditional thin-cut Korean short ribs, I find the bones annoying. So today when I saw a boneless version at Wild Fork foods, I purchased them and prepared them in the same manner as I would the bone-in variety.
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Julian's Korean Boneless Thin Cut Short Ribs |
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| Ribs Cooking in Cast Iron Grill Pan |
This is an easy recipe to prepare indoors using a grill pan or outdoors on the BBQ grill. As it's winter, today I'm preparing them indoors using my Smithey No. 12 cast iron grill pan. Today I'm making a partial recipe as it will just be the two of us for dinner.
Ingredients (Serves 4-6 adults)
3/4 cup soy sauce
3/4 cup water
3 tablespoons white vinegar
2 tablespoons sesame oil
1 medium onion, thinly sliced
4 cloves garlic, minced
1/4 cup dark brown sugar
2 tablespoons white sugar
1 tablespoon black pepper
3 pounds Korean-style thin boneless beef short ribs
(or substitute bone-in)
1 tablespoon canola oil
3-6 spring onions, sliced
Make the Marinade: Pour soy sauce, water, vinegar, and sesame oil into a large, non-metallic bowl. Whisk in onion, garlic, brown sugar, white sugar, and pepper until sugars dissolve.
Marinate: Place the ribs into a zipper lock storage back and pour in the marinade. Submerge ribs in liquid and place on a plate or rimmed baking sheet to insure there is no leakage. Refrigerate for 8-12 hours.
Cook: Lightly oil the pan or grill grates with canola oil or other high-heat tolerant oil. Preheat your grill pan our outdoor grill over medium-high heat. As the pan/grill preheat, remove ribs from marinade and shake off excess. Discard the marinade. When the pan/grill is hot and the oil just starts to have small whiffs of smoke, add the marinated beef and cook on the first side for 4-5 minutes until well browned. Turn and cook for an additional 2-3 minutes until the meat is no longer pink.
Serve: Sprinkle the spring onions on the beef and serve with a side of rice and your choice of vegetable.
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