TCC Oven Braised Korean Ribs
TCC Oven Braised Korean Beef Short Ribs
Thomas Cattle Company Korean style beef short ribs slowly braised to perfection in a fragrant Korean-inspired marinade. A harmonious blend of Asian flavors, this Korean short ribs recipe combines mouthwatering tender beef, and a sweet and sticky sauce braised in the oven until they are so tender they fall off the bone. Perfect for special occasions or Sunday night family dinners these are sure to be a hit at your house.
2 lbs. TCC Korean ribs
1 tsp. Salt
2 tsp. Black Pepper
1/2 Cup All-purpose flour
1 Tbsp. Sesame Oil
2 Tbsp. Garlic minced
2 Tbsp Fresh Ginger minced
5 Green Onions sliced
2 Cups Beef Broth
1/2 Cups Rice Vinegar
1/2 Cup Low Sodium Soy Sauce
1/2 Cup Brown Sugar
1/4 Cup Hoisin Sauce
1 Tbsp Siracha Trader Joe's Chili Onion Crunch
1 tsp. Sesame seeds toasted, for garnish
1. Begin by selecting high-quality beef short ribs from TCC. If the ribs are too thick, gently pound them to an even thickness for more consistent cooking. (optional)
Preheat your oven to 350°F (175°C).
In a Dutch Oven add 3 Tbsp. of EVOO and heat over medium-high heat on the stovetop.
In a shallow baking dish combine the all-purpose flour with the salt and pepper.
One at a time lightly coat both sides of the rib with the flour mixture and place it in the hot Dutch oven.
Working in batches, fry each rib for about 1 minute on each side until browned.
Remove the browned ribs to a plate and set aside.
Reduce the heat to medium and add minced garlic, minced ginger, and sliced green onions, and sauté for 2-3 minutes.
Add the beef broth to the Dutch Oven and deglaze the bottom of the pot by loosening up all of the stuck-on tidbits with a wooden spatula.
Stir in the rice vinegar, hoisin sauce, siracha, and brown sugar, and bring the braising liquid to a simmer.
Turn off the heat and transfer the ribs back into the Dutch Oven.
Place the lid on the Dutch Oven and place it into the preheated oven.
Cook for an hour and a half to two hours or until the ribs are fork-tender. Cooking time will depend on the thickness of your ribs.
Using tongs or a slotted spatula carefully remove the ribs to a large plate or platter. (some of the little bones may fall out)
If desired spoon off any oil or excess fat from the cooking liquid before spooning the savory sauce over the plated meat.
Serve over steamed white rice and topped with additional sliced green onions and toasted sesame seeds.