Quick Korean Cut Beef Short Ribs

Pamela Rappaport


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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30 Min
15 Min


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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


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

How to Make Quick Korean Cut Beef Short Ribs


  • 1Mix 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.
  • 2When ready to cook, heat oil in a large frying pan.
  • 3Salt 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.
  • 4Fry in batches, don't crowd the pan. These should be well browned for full flavor. They are done when brown on both sides.
  • 5Serve with the giardiniera spooned over.

Printable Recipe Card

About Quick Korean Cut Beef Short Ribs

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

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