Quick Korean Cut Beef Short Ribs

Pamela Rappaport

By
@Pamelalala

You make the giardiniera ahead. When you are ready to cook, the short ribs cook quickly so this makes a quick and easy weeknight main course.

If you don't see Korean cut short ribs at your grocery, ask the butcher to cut them for you as thin as he can.


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Prep:

30 Min

Cook:

15 Min

Method:

Saute

Ingredients

korean cut short ribs, i use 2 pounds for two of us, there are a lot of bones
corn starch for dusting
salt and pepper
oil for frying

GIARDINIERA

4 c
cleaned and sliced celery
1
jalapeno sliced thin, remove seeds and veins if you like less heat
1 clove
garlic, minced
1/4 c
chopped flat leaf parsley
1
small onion, sliced thin
1/2 tsp
salt
1/2 tsp
pepper
1 tsp
ground coriander
1 tsp
chili powder
1/2 c
red wine vinegar
1/2 c
olive oil

Directions Step-By-Step

1
Mix all of the ingredients for the giardiniera and let marinate for at least 24 hours. This will keep in the fridge for several weeks and is good on just about anything.You probably won't use it all for this recipe.
2
When ready to cook, heat oil in a large frying pan.
3
Salt and pepper the ribs and dredge in corn starch. I've included a photo of the ribs so that you know what you are looking for when shopping.
4
Fry in batches, don't crowd the pan. These should be well browned for full flavor. They are done when brown on both sides.
5
Serve with the giardiniera spooned over.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Korean
Other Tag: Quick & Easy