I am a big fan of short ribs, and also enjoy a good marinade. There's just something about the way a few key ingredients can totally enhance the flavor of meat after leaving it to sit for a while in the fridge. Korean short ribs are a prime example. Typically, the marinade has a handful of ingredients, and you can taste each one in the end result. Here's a recipe for Korean-style short ribs, with a great marinade, that tastes absolutely delicious:
- 1/4 cup reduced sodium soy sauce
- 2 Tablespoons brown sugar
- 4 stalks chopped green onion
- 1 tablespoon olive oil
- 2 tablespoons sesame oil
- 3 garlic cloves, minced
- 2 tablespoons rice vinegar
- 1.5 pounds beef short ribs
- 8oz chicken or vegetable stock
Though I am sometimes tempted to live solely on beet and beet green salad, plus the occasional boiled Yukon Gold potato, my family unreasonably expects a regular main dish. A favorite for Rosh Hashanah is my Barbequed Beef Short Ribs (or other beef, actually pot roasted in a barbeque-style sauce), a rich dish which my normally fat-conscious sister-in-law Ronnie adores. This one I invented all by myself one year when short ribs were miraculously on sale at my butcher. It’s quick to assemble and the long cooking time allows early work completion, while the leftover sauce provides the base for lovely Sukkot soup, especially with that saved beet cooking water.
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