These Korean baked beef ribs are juicy, tender, and packed with flavor! Slow baked in the oven until fall-off-the-bone and coated in a sticky Korean-style glaze, this recipe is perfect for dinner or meal prep.
🥩 INGREDIENTS - 2–3 lbs beef short ribs (trimmed & cleaned) - 1 tbsp rice wine vinegar - 1 ½ tsp sweet chili sauce - ¼ tsp onion powder - ¼ tsp thyme - ¼ tsp Mrs. Dash (or all-purpose seasoning) - ⅛ tsp low-sodium soy sauce - ½ tsp chili powder - ¼ tsp smoked paprika - 1 tbsp honey - 1 tbsp brown sugar - 1 tbsp minced garlic - 1 tbsp red chili peppers (chopped) - ½ tbsp fresh ginger (grated) - ½ tbsp chopped green onions
🔥 INSTRUCTIONS 1. Trim excess fat from ribs, rinse, and pat dry. 2. Prepare ginger (peeled & sliced thin) and chop green onions. 3. In a bowl, mix rice wine vinegar, sweet chili sauce, onion powder, thyme, Mrs. Dash, chili powder, smoked paprika, soy sauce, honey, brown sugar, garlic, chili peppers, ginger, and green onions. 4. Make small slits in the ribs, then coat well with marinade. Massage the sauce into the meat. 5. Place ribs in a baking dish, cover, and bake at 325–350°F for about 1 hour (adjust for your oven). 6. Remove ribs, baste with remaining sauce, and transfer to a baking sheet. 7. Serve hot over rice (optional: yellow rice with roasted red peppers). Garnish with green onions.
⏱️ TIMESTAMPS 0:00 Be Sure To Cook intro 0:01 Welcome back & recipe intro 0:18 Preparing the beef ribs (trim & clean) 0:53 Pat drying ribs 1:00 Prepping ginger 1:24 Prepping green onions 1:34 Mixing the sauce 2:58 Adding garlic, chili & green onions 3:15 Marinating the ribs 4:21 Baking in the oven 4:38 First bake results 4:44 Adding more sauce & transferring to sheet 5:00 Serving over rice 5:27 Garnish & plating 6:01 Outro & subscribe
Welcome back to another episode of Be Sure to Cook.
Today, we're gonna be making my version
of Korean beef short ribs.
So let's do this and stay tuned.
Here are my beef ribs.
It's got a lot of fat on these beef ribs
and I'm gonna make some slits in these.
I'm gonna try to get rid of some of that fat.
That is too much fat for me.
Okay, now I have gotten rid of majority of the fat.
Now we're going to be rinsing off our meat
and cleaning this meat up really good.
Okay, I'm just like pat drying them,
make sure I get majority of that moistening water
off these short ribs.
Okay, I got a little ginger here,
but I don't need the skin of the ginger.
So I'm gonna peel the skin back from the ginger, yep,
and getting a great part of the ginger.
So I'm gonna take and I'm going to slice and thin.
All right, these are my green onions
and I washed and cleaned it up.
So since this has already been done,
I don't need to do nothing but start chopping.
Now let's prepare our sauce.
We got some rice wine vinegar.
I'm gonna be using a whole tablespoon.
A one and one half teaspoon of sweet chili sauce.
One fourth teaspoon of onion powder.
So I just need a little bit onion powder in there.
One fourth teaspoon of thyme.
One fourth teaspoon, any all around season you like.
I'm using a Mrs. Dash table blend.
And half of one fourth teaspoon of chili powder.
One fourth teaspoon of paprika.
And this is smoked paprika, so it makes it even better.
A low soy sauce, which is low sodium soy sauce
or any type of soy sauce you have.
I got one eighth teaspoon of soy sauce
and one tablespoon of honey.
So I'm just gonna pour my honey into this tablespoon.
You need a whole tablespoon of brown sugar.
I got mint, garlic, and red chili peppers
that I'm gonna use.
And oh, this is in a jar.
I'm gonna use about a tablespoon of this.
That's a whole full tablespoon.
And I'm gonna chop it up and mix it in here
so I can give it really good flavor.
Got a half tablespoon of that mixed ginger.
Those wonderful onions.
You remember those green onions?
That's about a half tablespoon of the minced green onions.
I am poking a hole inside my ribs
and I'm gonna make a little slit.
I'm going all the way to the bone.
So I am gonna pour some of my sauce over these ribs.
Not all, but just enough to coat these all over.
Now, this is where you get your hands dirty.
And you gotta take your ribs
and you gotta shuffle them through all this wonderful sauce.
And you're gonna pick all this sauce up on this rib.
Hey, this sauce here is so delicious
and I can't let this go.
So I'm just gonna sprinkle it over each one of them
until I get all the sauce.
And I'm not gonna leave out my peppers and all the sauce.
This sauce is delicious.
And you can use this sauce for anything,
for any kind of marinade or any kind.
This would be great on pork too.
So don't forget.
I'm just gonna stick these in here and let this render.
All right, then I'm gonna take a top
and I'm gonna put this on here.
And we're gonna put this in the oven.
Depends on your oven.
If your oven cooks a little faster,
you might wanna turn it down to 325.
In the oven it goes.
See you in an hour.
Okay, we just took it out.
Ooh, look at there.
Now what we're gonna do is we're gonna put some
more sauce on it.
Cause you can tell at the bottom
that our oil came all out there at the bottom of it.
We're gonna take these out and put these on the baking sheet.
I'm gonna place out of the oil.
I don't want it.
Here are my short ribs.
I'm gonna lay these on a bed of rice.
This rice is a yellow rice.
Delicious yellow rice.
And here are my Korean beef short ribs.
I made a yellow rice with roasted red bell peppers
inside of it.
This is so delicious.
Now the final topping for this dish
is those fine green onions.
Remember those fine green onions that I had chopped up?
Just a couple of those.
Remember I said thin, not too thin.
And there you have it.
I hope you like this dish.
My Korean beef short ribs with my yellow rice
and roasted red bell peppers.
I hope you come back soon
and so we can make plenty more dishes.
Cause guess what?
I didn't make this alone.
You and me, we did this together
and we can make plenty more dishes.
Please like, share and subscribe to my YouTube channel.
Hey guys, I guess I'm gonna leave now.
I'll see you next time.
Bye.
