Korean Braised Short Ribs

Serve Korean Braised Short Ribs with cooked cellophane noodles, dipped into the cooking sauce.

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  • 4 pounds beef short ribs, cut into pieces
  • 2 cloves garlic, chopped
  • 1/2 cup soy sauce
  • 1/4 cup chopped onion
  • 2 tablespoons granulated sugar
  • 2 tablespoons ground sesame seed*
  • 2 teaspoons chopped ginger root or 1/2 teaspoon ground ginger
  • 1/2 teaspoon pepper

* Ground sesame seed is available in Oriental food specialty stores and some supermarkets. Whole sesame seed can be ground in the blender: 1 tablespoon whole sesame seed yields 2 tablespoons ground sesame seed.


  1. Trim fat from beef ribs; place beef in shallow non-reactive dish.
  2. Mix remaining ingredients; pour over beef.
  3. Cover and refrigerate, turning occasionally, 24 hours.
  4. Drain beef, reserving marinade. Cook beef in 4-quart Dutch oven over medium heat until brown; drain.
  5. Pour marinade over beef.
  6. Cover and bake at 350 degrees F until tender, about 2 hours.

Yields 4 to 6 servings.