quick korean cut beef short ribs
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.
prep time
30 Min
cook time
15 Min
method
Saute
yield
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 cups cleaned and sliced celery
- 1 - jalapeno sliced thin, remove seeds and veins if you like less heat
- 1 clove garlic, minced
- 1/4 cup chopped flat leaf parsley
- 1 - small onion, sliced thin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
How To Make quick korean cut beef short ribs
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Step 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.
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Step 2When ready to cook, heat oil in a large frying pan.
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Step 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. -
Step 4Fry in batches, don't crowd the pan. These should be well browned for full flavor. They are done when brown on both sides.
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Step 5Serve with the giardiniera spooned over.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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