Ingredients
- Beef short ribs: 3-4 pounds
- Soy sauce: 1/2 cup
- Brown sugar: 1/4 cup, packed
- Rice vinegar: 2 tablespoons
- Garlic: 4 cloves, minced
- Ginger: 2 tablespoons, grated
- Sesame oil: 1 tablespoon
- Gochujang paste: 1 tablespoon
Instructions
- Step 1: Preheat oven to 300°F (150°C). In a large bowl, whisk together the soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, sesame oil, and gochujang paste.
- Step 2: Place the beef short ribs in the bowl and thoroughly coat them with the marinade. Ensure the marinade covers all sides of the ribs.
- Step 3: Arrange the marinated short ribs in a single layer in a large Dutch oven or oven-safe pot. Pour any remaining marinade over the ribs.
- Step 4: Cover the Dutch oven tightly with a lid and place it in the preheated oven. Slow roast for 3-3.5 hours, or until the short ribs are extremely tender and easily shred with a fork.
- Step 5: Remove the Dutch oven from the oven. Carefully remove the short ribs from the pot and set aside. Skim off any excess fat from the braising liquid. You can thicken the sauce on the stovetop if desired.
- Step 6: Shred the short ribs with two forks and return them to the sauce. Serve hot over rice, noodles, or mashed potatoes. Garnish with sesame seeds and chopped green onions if desired.
Notes
- Store leftover short ribs in an airtight container in the fridge for up to 3 days; the flavor actually intensifies overnight!
- For best results, reheat shredded short ribs in a saucepan over medium-low heat, adding a splash of water or broth if needed to prevent drying.
- Try serving these incredibly tender short ribs in steamed bao buns with a quick cucumber pickle for an unforgettable Asian-inspired slider.
- Don't be afraid to adjust the gochujang to your spice preference; a little extra adds a delightful kick!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American