Imagine tender, fall-off-the-bone short ribs smothered in a rich, sweet, and savory Korean-inspired sauce. Sounds too good to be true? Think again! Our LA Style Short Ribs recipe is a game-changer, and we're about to let you in on the secret to making this mouthwatering dish in the comfort of your own kitchen. With just a few simple ingredients and some patience, you'll be indulging in a culinary masterpiece that will leave your taste buds begging for more.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 2 lbs short ribs
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1 tablespoon rice vinegar
- 1/4 cup green onions, chopped
Instructions
- Remove short ribs from refrigerator 30 minutes before cooking to bring to room temperature, ensuring even cooking.
- In a medium mixing bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and rice vinegar to create a marinade.
- Place short ribs in a large shallow dish and pour marinade over them, ensuring each rib is evenly coated. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor penetration.
- Preheat oven to 325°F (165°C). Remove ribs from marinade, reserving the liquid for basting.
- Place ribs in a deep roasting pan, bone-side down. Cover tightly with aluminum foil to prevent moisture loss.
- Slow roast in the oven for approximately
- 5 to 3 hours, basting with reserved marinade every 45 minutes until meat is tender and easily pulls away from the bone.
- During the last 15 minutes of cooking, remove foil and increase oven temperature to 425°F to caramelize the exterior of the ribs.
- Remove from oven and let rest for 10-15 minutes to allow juices to redistribute.
- Garnish with freshly chopped green onions before serving. Pair with steamed rice or roasted vegetables.
Tips
- To ensure your LA Style Short Ribs turn out tender, juicy, and full of flavor, follow these essential tips:* Make sure to remove the short ribs from the refrigerator 30 minutes before cooking to bring them to room temperature, ensuring even cooking. * Don't skip the marinating process! Letting the ribs sit in the marinade for at least 2 hours or overnight will make all the difference in the depth of flavor. * Baste the ribs with the reserved marinade every 45 minutes while they're cooking to keep them moist and promote that tender, fall-off-the-bone texture. * Don't be afraid to get a little caramelization going on during the last 15 minutes of cooking – it adds a nice crispy exterior to the ribs!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 12g
Protein: 35g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 120mg
