Delicious Asian Style Short Ribs

Cooking with Rich

2022-06-30T04:44:29+00:00

Categories: BeefMeat

Asian Short Ribs - Cooking with Rich

Short ribs in Asian are common but probably not the short ribs we Westerns are commonly used to.

The most common cut used is called a flanken cut, which is thin slice cut across the bone, maybe 10-15mm in thickness, providing a long flat 'steak' style cut with 3-4 rib bones in each slice.

Usually quite fatty depending on the beef used of course, and this lends itself to marinating, particularly with traditional flavour such as soy or teriyaki and then quickly cooking on a hot griddle or BBQ.

This particular recipe is a little mix, as usual, with the marinade borrowing from kalbi (Korea) and adobo (Filipino). But all fairly common ingredients throughout much of Asian soy based marinades such as soy, garlic, ginger, vinegar, chili etc. so you will be able to find dozens of variations with basically the same ingredients.

There is definitely a lot of flavour, and depending on the beef used the fat in the short ribs literally will melt in your mouth, if that's your thing. I do recommend marinating as long as you can, overnight is best, but at least 2-3 hours prior to cooking. I hope you enjoy, the flavours are perfect for that Asian style dinner party and you guest will love it, I guarantee it.

So have a go and let me know.

Delicious Asian Style Short Ribs

Preparation: 10 mins plus ~2-3 hours marinating | Cooking: 15 mins | Serves: 4 | Easy

Ingredients

1 kg of flanken beef short ribs (~8 strips)
4-5 garlic cloves, minced
1 inch chunk of ginger, skins and minced
80 ml soy sauce
80 ml mirin
40 ml rice vinegar
30 ml honey
20 ml sesame oil
15-20 ml chilli sauce or sriracha
Toasted sesame seed and finely chopped spring onions for garnish

Method

In a bowl combined garlic, ginger, soy, rice vinegar, honey and sesame oil, mix well.
In a large pan, add flanken and pour over marinade. Make sure each short rib has been liberally coated in marinade. You can also use an appropriate sized zip lock bag to do the same.
Let ribs marinate in the fridge for 2-3 hours, overnight would be even better.
Remove ribs from fridge about 20 mins before cooking.
Heat heavy based skillet or pan on high and add a tiny little sunflower oil.
Sear each rib both side, approx 2-3 mins each side.
Sprinkle over sesame seeds and spring onion and serve with your choice of rice or noodles.

Tips & Alternative

Short ribs can be quite fatty, so the longer you marinate the less 'fatty' taste.
Cooking does not take long in a hot pan, and I suggest doing them at a time rather than all at once. It is easy to over cook so be attentive.
The short ribs can also be cooked on a BBQ or course, or slow cooked in the oven.
With oven cooking, heat the oven to 140℃ (~400℉) place ribs in a baking tray no more than 2 deep, and cook for approximately 2 hours. Near the end turn up the oven and turn on the grill and give the ribs a little extra colour.

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