Hot-And-Spicy Short Ribs
Submitted by paulcrispy
Korean-style hot and spicy short ribs marinated 24 hours in soy sauce, sesame oil, ginger, garlic, mirin, and toasted sesame seeds. Scored to the bone for maximum flavor, then oven-roasted until caramelized.
YIELD
4 to 6 servingsPREP
20 minCOOK
40 minREADY
1 daysScore the meat deep, almost to the bone, in a tight crisscross pattern. Fill those grooves with a fiery marinade of soy sauce, fresh ginger, garlic, sesame oil, mirin, and apple cider vinegar. Refrigerate for a full 24 hours. That is how you build flavor that goes all the way through, not just sitting on the surface.
These short ribs roast at two temperatures: a slow 325 degrees to cook them through, then a blast at 500 degrees to char and caramelize the edges. The result is meat that is tender and soaked with heat, finished with a crackling, soy-glazed crust and a shower of golden toasted sesame seeds.
Pro Tips
- Score deeply and evenly. The crisscross cuts at 3/8-inch intervals are not optional. They open the meat to the marinade and help tenderize tough short rib fibers.
- Toast your own sesame seeds in a dry pan or low oven for the freshest, most fragrant flavor. Store-bought pre-toasted seeds lose their punch fast.
- Do not skip the 10-minute rest at room temperature between the two oven stages. This evens out the internal temperature before the final high-heat sear.
- Baste lavishly during the last few minutes. Each coat of marinade adds another layer of sticky, caramelized glaze.
- Serve over fluffy steamed rice with a bright, crunchy salad to balance the richness and heat.
Ingredients
Directions
TOAST THE SESAME SEEDS by spreading them over the bottom of a pie tin.
Roast them at 300F for 12-to-16 minutes.
Stir sesame seeds often, until they are golden.
With a very sharp knife, score the meat on each short rib in a crisscross pattern, making the cuts about ⅜ inch apart and cutting almost to the bone.
This will allow the marinade to penetrate and help tenderize the meat.
Place the short ribs in a large shallow baking pan.
Combine the rest of the ingredients, pour the marinade over the meat and toss well to mix.
Cover and refrigerate the ribs for 24 hours, turning them in the marinade several times.
When you are ready to cook the short ribs, preheat the oven to 325℉ (160℃).
Arrange the ribs on a rack in a shallow roasting pan.
Brush ribs with a little of the marinade. Roast them uncovered for 20 minutes.
Remove the pan from the oven, turn the ribs and brush them with the marinade.
Raise the oven temperature to 500F. After the ribs have stood for 10 minutes at room temperature, return them to the oven and roast them for 5 minutes.
Turn them again, baste them lavishly with the marinade and roast them for 3 to 5 minutes longer for rare, about 8 minutes for medium-rare.
Brush the ribs with any remaining marinade and serve them with fluffy boiled rice and a crisp salad.
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