Korean Style Short Ribs

Happy Monday all! I'm LOVING these ribs with a super authentic, homemade sauce packed full of flavor in every bite! Along side these short ribs, I'll give you my super easy secret to the fluffiest sticky rice you'll want to make over and over again!


Serving Size: 4 people

Chili Garlic Sauce (4 tbsp)

Tamari Sauce (1/2 cup)

Garlic (6-8 cloves of minced garlic)

Ginger (2 tsp minced ginger)

Onion (1/2 onion-minced)

Sesame Oil (3 tsp)

Rice Vinegar (8 tsp)

Monkfruit sweetner (or swerve brown sugar substitute) (1/2 cup)

Beef Short Ribs (4-6 ribs)

Salt (to taste)

Pepper (to taste)

Oil of choice (4tbsp)

Beef Broth (4 cups)

Sticky Rice (2 cups)



1.) Heat oven to 350 degrees.

2.) Heat 2 tbsp of oil in a cast iron pan, or a dutch oven. (I used a cast iron). Sprinkle all sides of ribs with salt and pepper and place in pan to sear all sides for about 2-3 minutes each side. Remove ribs.

3.) Using a bowl, mix together chili garlic sauce, tamari, sesame oil, rice vinegar, and monkfruit sweetener

4.) Add 2 more tablespoons of oil in pan with garlic, onions and ginger. Reduce heat to medium and cook down while stirring frequently. Add meat back in, pour mixture over beef, and add 2 cups of beef broth. Place in oven, covered, for 2 hours.

5.) With 1 hour left, pour the last two cups of beef broth in your pan/pot.

Sticky Rice

While your meat is cooking, you can start your rice on the stove with about an hour left on the oven.

  1. Wash your rice...don't skip this step, it's super important for the best tasting rice!

  2. Cook rice on medium heat with 1 cup of water per 1 cup of rice. Add 1 tbsp of butter and stir. Cover

  3. Cooking time may vary, but anticipate about 20-30 minutes depending on your stove.

Happy Eating!!

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