slot bet 100 Korean-Style Short Ribs – Eric Theiss

Korean-Style Short Ribs

Korean-Style Short Ribs



1⁄4 cup canola oil
8 lb boneless short ribs
1 tbsp. sea salt
1 tbsp. ground black pepper

8 cloves garlic, minced
1 onion, diced small
2 bunches scallions, chopped
3 carrots, diced small
1 tsp. red pepper flakes
2 tbsp. fresh ginger, minced
1⁄2 cup sweet soy sauce
2/3 cup brown sugar
2/3 cup rice wine
1 tbsp. sesame oil
1 cup brown stock
1⁄4 cup rice wine vinegar


1. Place the Wonder Cooker’s Roaster Pan on the stove top. Heat the canola oil over high heat.

2. Season the ribs with the salt and ground black pepper.

3. Brown the ribs in the Roaster Pan.

4. Remove the ribs and sauté the garlic, onion, scallion, carrot, red pepper flakes, and ginger for 3–5 mins.

5. Preheat the oven to 350° F/175° C.

6. Add the ribs, soy sauce, brown sugar, rice wine, sesame oil, brown stock, and rice wine vinegar to the Roaster Pan.

7. Cover the Roaster Pan with the Glass Lid, transfer to the oven, and bake at 350° F/175° C until the meat is fork tender (about 3 hrs.).

8. Serve with jasmine rice.

Eric’s Tip: These short ribs and rice make amazing tacos. Just top with the traditional pickled vegetables and fresh cilantro!

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