So tender you can cut them with a fork! These sweet glazed Baked Korean Short Ribs are an easy set-it-and-forget it meal that's the stuff of cravings!
Course Main Course
Prep Time 10minutes
Cook Time 2hours
Total Time 2hours10minutes
Author Stacey aka the Soccer Mom
2lbsboneless beef short ribs
1cuptamari or soy sauce
1/2cupmirinsweet cooking wine
1bunch green onion
Preheat oven to 350°F.
In a medium mixing bowl, whisk together all ingredients except for the meat. Pour half of the marinade into a small bowl and set aside.
Trim any excess fat from short ribs (a little marbling is ideal, as it keeps the meat tender). Dip each short rib into your mixing bowl of marinade and turn to coat in sauce. Place each marinated short rib in a roasting pan on top of a green onion stalk.
(Discard marinade that has been in contact with raw meat).
Bake for 2 hours at 350°F.
Remove short ribs from oven and baste with the marinade you set aside earlier. Finish cooking in broiler for 10 minutes, basting every 2-3 minutes.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.