Slow-Cooked Korean Short Rib

Ingredients

• 8 x 10-12 oz (about 6lb total) Beef Short Ribs
• 2 tbsp Canola Oil or Avocado Oil
• 2 Tbsp finely minced Garlic (5-6 cloves)
• 1 c Gochuchang (mild)
• 3/4 cup Mirin
• 3/4 cup Rice Vinegar
• 3 Tbsp Light Soy Sauce
• 1/3 c Sugar
• 3/4 cup Ketchup
• 1 1/2 c Water or Broth
• Optional: Sesame Seeds & Green Onions to Garnish

Directions

• Preheat the oven to 350F
• Korean BBQ sauce: Mix the ingredients in a bowl then pour into a 13×9 inch metal or ceramic roasting pan. Add the beef ribs, turn to coat in the sauce, then position meat-side down in the sauce (bone facing up). Cover tightly with aluminum foil.
• Bake for 4 hours. Remove the foil and bake, uncovered for 30 minutes.
• Turn the ribs so the meat is facing up and spoon the sauce over the ribs and bake for another 30 minutes until the surface of the ribs is caramelized and meat is fall-apart tender.
• Transfer the ribs onto a serving platter.
• Finish the sauce: Skim off any excess fat from the surface of the sauce in the pan, then mix until smooth and serve on the side or on top of the ribs.

Yield: Serves 8.