Quick Korean Cut Beef Short Ribs
By
Pamela Rappaport
@Pamelalala
1
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.
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.
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
- 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
GIARDINIERA
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.
