Korean-Short-Ribs
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Korean Short Ribs

Korean Short Ribs, known as Kalbi in Korean, are given a long braise in a dark, sweet and savoury sauce. The result? Velvety, fall-off-the-bone texture and unreal flavour. For the adventurous, serve with the Korean pickled cabbage condiment Kimchi.

  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Makes: 8 servings
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All You Need

  • 2 tbsp (30 mL) butter
  • 2 lbs (1 kg) beef short ribs
  • 1 cup (250 mL) diced onion
  • 1/2 tsp (2 1/2 mL) Club House Ground Ginger
  • 1/4 cup (50 mL) each reduced sodium soy sauce and brown sugar
  • 1/4 tsp (1 mL) Club House Crushed Red Pepper
  • 2 tbsp (30 mL) rice wine vinegar
  • 2 cups (500 mL) water
  • 1 (35 g) package Club House Slow Cookers Beef Dip
  • 1 cup (250 mL) sliced green onion

Instructions

  1. Heat butter in a large skillet over high heat. Add beef ribs, cooking until brown, about 5 minutes.

  2. Add onions and sauté 3 minutes.

  3. Dissolve Club House Slow Cookers Beef Dip in water.

  4. Place all ingredients, except green onions, into slow cooker and cook for 8 hours on LOW.

  5. Garnish with green onions.

  6. Chef’s Tip: Serve over rice.

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