Ingredients
Scale
- 4 pounds beef short ribs
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 green onions, chopped
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes (optional)
- 2 cups beef broth
Instructions
- Mix soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, black pepper, and red pepper flakes in a bowl.
- Marinate the beef short ribs in the mixture for at least 2 hours, preferably overnight.
- Preheat the oven to 300°F (150°C).
- Sear the ribs in a skillet over medium-high heat for 3 minutes on each side.
- Transfer ribs to a roasting pan, pour marinade and beef broth over them, and cover with foil.
- Slow roast in the oven for 3 to 4 hours until tender and falling off the bone.
- Let the ribs rest, garnish with green onions, and serve.
Notes
- For best flavor, marinate overnight.
- Adjust red pepper flakes for desired spiciness.
- Prep Time: 2 hours (plus marinating time)
- Cook Time: 3 to 4 hours
- Category: Main Course
- Method: Roasting
- Cuisine: Asian
- Diet: Carnivore
Nutrition
- Serving Size: 1 rib
- Calories: 450
- Sugar: 8g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 110mg